HOW TO MAKE VEAL RECIPES

Name: Best Veal Scallopini
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings.
Ingredients: 2 veal cutlets (about 4 ounces each); 2 tablespoons all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon pepper; 3 tablespoons butter, divided; 1 tablespoon olive oil; 1/4 pound fresh mushrooms, thinly sliced; 1/3 cup chicken broth; 2 teaspoons minced fresh parsley

BEST VEAL SCALLOPINI RECIPE: HOW TO MAKE IT

Best Veal Scallopini Recipe: How to Make It image

I found the best veal scallopini recipe in a magazine and adjusted it to suit my family's tastes. Delicate, fine-textured veal requires only a short cooking time, making this simple entree even more attractive. —Ruth Lee, Troy, Ontario

Provided by Taste of Home

Categories Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2 servings.

Number Of Ingredients 9

Ingredients

2 veal cutlets (about 4 ounces each)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter, divided
1 tablespoon olive oil
1/4 pound fresh mushrooms, thinly sliced
1/3 cup chicken broth
2 teaspoons minced fresh parsley

Steps:

Flatten cutlets to 1/8-in. thickness. In a shallow dish, combine flour, salt and pepper. Add veal; turn to coat. In a skillet, heat 2 tablespoons butter and oil over medium heat. Add veal; cook until juices run clear, about 1 minute on each side. Remove and keep warm., Add mushrooms to skillet; cook and stir until tender, 2-3 minutes. Spoon over veal. Stir broth into skillet, stirring to loosen any browned bits. Add parsley and remaining butter; cook and stir until slightly thickened, 1-2 minutes longer. Pour over veal and mushrooms.

Nutrition Facts : Calories 435 calories, FatContent 35g fat (16g saturated fat), CholesterolContent 120mg cholesterol, SodiumContent 941mg sodium, CarbohydrateContent 8g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 21g protein.

VEAL SALTIMBOCCA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Veal Saltimbocca Recipe: How to Make It - Taste of Home image

A delicious wine sauce makes this hearty entree even more special. You can assemble the rolls ahead of time and chill until ready to cook.—Vance Werner Jr., Franklin, Wisconsin

Provided by Taste of Home

Categories Dinner

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 8 servings.

Number Of Ingredients 13

Ingredients

2 ounces fontina cheese
8 thin slices prosciutto or deli ham
16 fresh sage leaves
8 veal cutlets (4 ounces each)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
2 tablespoons olive oil
1 cup chicken broth
1/4 cup white wine or chicken broth
1/2 cup minced fresh parsley
1 tablespoon lemon juice

Steps:

Cut cheese into 1/4-in. strips. Place a prosciutto slice, 2 sage leaves and cheese down center of each cutlet. Roll up and secure with toothpicks., In a large resealable plastic bag, combine flour, salt and pepper. Add veal, a few rolls at a time, and shake to coat. In a large skillet, brown veal in butter and oil on all sides; remove and keep warm., Add broth and wine, stirring to loosen browned bits from pan. Return rolls to the pan; cook 8-10 minutes or until a thermometer reads 160° and sauce is thickened. Stir in parsley and lemon juice; heat through. Discard toothpicks; serve with sauce.

Nutrition Facts : Calories 348 calories, FatContent 23g fat (9g saturated fat), CholesterolContent 117mg cholesterol, SodiumContent 490mg sodium, CarbohydrateContent 5g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 29g protein.

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