GROUND VEAL RECIPE RECIPES

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ROASTED VEAL WITH POTATOES RECIPE | ITALIAN RECIPES ...



Roasted Veal with Potatoes Recipe | Italian Recipes ... image

TRADITIONAL ITALIAN RECIPE: Roasted veal is a simple, elegant way to cook one of the more subtle-flavored types of meat. The secret to making a veal roast is to first, buy a good piece of meat, and second, start it on top of the stove to brown the meat. There is no Butter in this recipe. Italian tend to avoid butter in many dishes.

Provided by Uncut Recipes

Total Time 90 minutes

Prep Time 30 minutes

Cook Time 60 minutes

Yield 6

Number Of Ingredients 10

Potatoes
Loin of Veal
0.5 cup White Wine
Beef Broth
Extra Virgin Olive Oil
6 Rosemary Sprigs
3 Garlic Cloves
20 Sage Leaves
Ground Pepper
Salt

Steps:

  • Heat the oven to 180C / 356F.
  • Tie the Veal Meat and place it into a large frying pan.
  • Pour the Oil all over the Veal Meal and place Rosemary Sprigs and Sage Leaves beneath the cord.
  • Sprinkle with Salt and Black Pepper. Flip the meat and sprinkle Salt and Pepper underneath too.
  • Saute' the Veal over medium fire.
  • In the meantime, peel the Potatoes and cut them into chunks...

Nutrition Facts : ServingSize 1 portion, Calories 480 cal, FatContent 49 g

VEAL MARSALA RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK



Veal Marsala Recipe | Giada De Laurentiis | Food Network image

Provided by Giada De Laurentiis

Categories     main-dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 10

8 veal cutlets (about 3 ounces each)
Salt and freshly ground black pepper
2 to 3 tablespoons unsalted butter
2 to 4 tablespoons olive oil
1 large shallot, finely chopped
2 to 4 garlic cloves, smashed
2 ounces assorted mushrooms, sliced
1/2 cup sweet Marsala
3/4 cup low-salt chicken broth
Leaves from 1 fresh rosemary sprig

Steps:

  • Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.
  • Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.
  • Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.

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