GROUND VEAL RECIPES FOOD NETWORK RECIPES

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VEAL MILANESE RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK



Veal Milanese Recipe | Giada De Laurentiis | Food Network image

Provided by Giada De Laurentiis

Categories     main-dish

Total Time 31 minutes

Prep Time 15 minutes

Cook Time 16 minutes

Yield 6 servings

Number Of Ingredients 9

4 large eggs
1 1/2 cups all-purpose flour
2 cups plain dry bread crumbs
2 teaspoons dried basil
1 teaspoon dried thyme
2 pounds thinly sliced veal scallopine
Kosher salt and freshly ground black pepper
2 cups vegetable oil
1 lemon, cut into wedges

Steps:

  • Preheat oven to 175 degrees F.
  • In a shallow dish, beat eggs and season with salt and pepper. Pour flour into another shallow dish. Mix together the bread crumbs, basil and thyme in a third shallow dish. Have ready one large plate.
  • Season the veal with salt and pepper. Working with 1 piece of veal at a time, dip it first in the flour, shaking off excess. Next, place the floured veal into the beaten eggs, coating completely. Place the veal into the bread crumb mixture and gently press crumbs into the veal. Set aside on large plate and continue with remaining veal slices.
  • In a large skillet with high sides, heat the oil to 375 degrees F. Have ready a baking sheet fitted with a rack. Carefully place 2 pieces of breaded veal in the hot oil and fry until golden brown on both sides, about 6 to 8 minutes total. Place cooked veal on rack, season with salt and place in oven to keep warm. Continue with remaining veal.
  • Serve with lemon wedges.

VEAL SALTIMBOCCA RECIPE - FOOD.COM



Veal Saltimbocca Recipe - Food.com image

Make and share this Veal Saltimbocca recipe from Food.com.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 2 serving(s)

Number Of Ingredients 11

9 ounces veal, scallops (6 pieces)
1 teaspoon dried sage, crumbled
fresh ground pepper
6 pieces prosciutto, sliced paper thin
6 pieces Fontina cheese, sliced thin
1/2 cup all-purpose flour
3 tablespoons unsalted butter
3/4 cup dry white wine
6 tablespoons unsalted butter, cut into pieces
salt
lemon wedge

Steps:

  • Place 1 veal scallop between sheets of waxed paper. Flatten to thickness of 1/8-inch using mallet or rolling pin. Repeat with remaining veal.
  • Season veal with sage and pepper.
  • Dredge veal in flour; shake off excess.
  • Melt 3 tablespoons butter in heavy large skillet over medium heat. Add veal and cook until golden 2 to 3 minutes per side.
  • Top each veal slice with a slice pf prosciutto and fontina. Cover the pan briefly for the prosciutto to heat through and the fontina to melt.
  • Transfer veal to platter; tent with foil to keep warm.
  • Pour off fat from skillet and discard.
  • Add wine to skillet and bring to boil, scraping up any browned bits. Boil until liquid is reduced to 1/4 cup, about 8 minutes. Reduce heat to low.
  • Whisk in 6 tablespoons chilled butter 1 tablespoon at a time. Season with salt and pepper.
  • Pour sauce over veal.
  • Garnish with lemon wedges and serve.

Nutrition Facts : Calories 830.8, FatContent 60.9, SaturatedFatContent 36.5, CholesterolContent 243, SodiumContent 117.7, CarbohydrateContent 26.4, FiberContent 1, SugarContent 1, ProteinContent 28.8

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