VEAL RECIPES RECIPES

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VEAL PICCATA RECIPE - FOOD NETWORK



Veal Piccata Recipe - Food Network image

Provided by Food Network

Categories     main-dish

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 12

1/2 cup all purpose flour
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 veal scallops, about 3/4 pound, pounded to a thickness of 1/8-inch
1 1/2 tablespoons vegetable oil
5 tablespoons butter
1 cup dry white wine
1/2 cup chicken stock
1 garlic clove, chopped
1 lemon, juiced, or more to taste, (about 2 tablespoons)
2 tablespoon capers, drained
1 tablespoon chopped parsley leaves, optional, plus sprigs for garnish

Steps:

  • In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt and pepper and stir to combine thoroughly. Quickly dredge the veal scallops in the seasoned flour mixture, shaking to remove any excess flour.
  • Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 1/2 tablespoons of the butter and, working quickly and in batches if necessary, cook the veal until golden brown on both sides, about 1 minute per side. Transfer to a plate and set aside. Deglaze the pan with wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock, chopped garlic, lemon juice and capers and cook for 5 minutes, or until the sauce has thickened slightly. Whisk in the remaining 1/2 teaspoon of salt, remaining 3 1/2 tablespoons of butter and the chopped parsley. When the butter has melted, return the veal scallops to the pan and cook until heated through and the sauce has thickened, about 1 minute. Garnish with parsley sprigs and serve immediately.

MAMMA LEONE'S-STYLE VEAL PARMIGIANA | RACHAEL RAY | RECI…



Mamma Leone's-Style Veal Parmigiana | Rachael Ray | Reci… image

Rachael shares her version of Mamma Leone's legendary veal Parm, the beloved and now-shuttered restaurant's top-selling dish.

Provided by Rachael Ray

Number Of Ingredients 26

4 tablespoons EVOO
2 tablespoons butter
4 anchovy filets
2 large cloves garlic
mashed or grated
2 teaspoons dried oregano
2 tablespoons tomato paste
Two 28-ounce cans Italian crushed tomatoes
¼ cup flat parsley leaves
chopped
Salt and pepper
2 pounds veal cutlets cut from leg (4 generous portions)
pounded very thin
Salt and white pepper
1 cup AP flour
3 eggs
beaten
1 ½ cups breadcrumbs
1 cup finely grated Parmigiano-Reggiano cheese
A handful of finely chopped parsley or 2 tablespoons dried parsley
¼ cup olive oil
Prepared Marinara (above)
4 tablespoons butter
¼ cup minced chives
4 slices reserve prosciutto di Parma
12 ounces thinly sliced fontina Val d'Aosta or mozzarella cheese

Steps:

  • For the marinara, in a Dutch oven, heat EVOO over medium heat, add butter and melt
  • Add anchovies and use a wooden spoon to break them up and melt them into oil and butter
  • Add garlic and oregano and stir, then add tomato paste and stir
  • Add tomatoes and parsley, bring to bubble and reduce heat to simmer
  • Season with salt and pepper to taste
  •   Listicle: Rachael Ray Cast Iron Cooking Combo Preheat oven to 400°F
  •    For the veal cutlets, season veal with salt and pepper
  •    Coat cutlets in flour, then egg, then breadcrumbs mixed with ½ cup of the grated Parm cheese and the parsley
  •    Heat a large skillet over medium heat with OO, melt butter into it and cook cutlets until golden brown on both sides
  •        Melt butter in small pot and stir in chives
  •      On a baking sizzler pan or in a casserole, pour a little marinara sauce under each cutlet
  • Top each cutlet with more sauce, ham, then chive butter, sliced cheese and the remaining Parm
  • Bake until bubbly and brown

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VEAL PICCATA RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 15 minutes
Category main-dish
Cuisine italian
  • Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 1/2 tablespoons of the butter and, working quickly and in batches if necessary, cook the veal until golden brown on both sides, about 1 minute per side. Transfer to a plate and set aside. Deglaze the pan with wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock, chopped garlic, lemon juice and capers and cook for 5 minutes, or until the sauce has thickened slightly. Whisk in the remaining 1/2 teaspoon of salt, remaining 3 1/2 tablespoons of butter and the chopped parsley. When the butter has melted, return the veal scallops to the pan and cook until heated through and the sauce has thickened, about 1 minute. Garnish with parsley sprigs and serve immediately.
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Americans’ love affair with Italian flavors started with warm, homey dishes like this one. There are chicken and eggplant variations, too.
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  • Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.
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My husband and I prepare this veal dish for birthdays and other special occasions. We love to cook and often entertain friends and family. —Karen Bridges, Downers Grove, Illinois
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  • In a shallow bowl, combine the flour, salt, and pepper. In another shallow bowl, lightly beat the egg. Dip veal in egg, then coat with flour mixture. , In a large skillet, brown veal in oil on both sides. Stir in the mushrooms, broth and wine. Bring to a boil. Reduce heat; simmer, uncovered, until mushrooms are tender and a thermometer inserted in center reaches 160°, 5-10 minutes. Serve with spaghetti.
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I open the braising chapter with one of Italy's most renowned braises: osso buco. It's a classic Milanese dish usually made with veal shanks cooked in a rich broth that includes tomato and wine. I salt the meat before cooking it, a technique that tenderizes the veal. The dish is finished with lemon zest and parsley, which stand in for the more common gremolata that often accompanies it, along with saffron risotto. The term ossobuco roughly translates to "hole in the bone" or "pierced bone." I suggest you tie the shanks before cooking them so that they hold together—and don't forget to dig into the bones for the luscious bone marrow.
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MAMMA LEONE'S-STYLE VEAL PARMIGIANA | RACHAEL RAY | RECI…
Rachael shares her version of Mamma Leone's legendary veal Parm, the beloved and now-shuttered restaurant's top-selling dish.
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See details


VEAL PARMIGIANA RECIPE - BETTYCROCKER.COM
Americans’ love affair with Italian flavors started with warm, homey dishes like this one. There are chicken and eggplant variations, too.
From bettycrocker.com
Reviews 4.5
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Cuisine Italian
Calories 445 per serving
  • Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.
See details


VEAL SCALLOPINI RECIPE: HOW TO MAKE IT - TASTE OF HOME
My husband and I prepare this veal dish for birthdays and other special occasions. We love to cook and often entertain friends and family. —Karen Bridges, Downers Grove, Illinois
From tasteofhome.com
Reviews 2.7
Total Time 25 minutes
Category Dinner
Cuisine Europe, Italian
Calories 395 calories per serving
  • In a shallow bowl, combine the flour, salt, and pepper. In another shallow bowl, lightly beat the egg. Dip veal in egg, then coat with flour mixture. , In a large skillet, brown veal in oil on both sides. Stir in the mushrooms, broth and wine. Bring to a boil. Reduce heat; simmer, uncovered, until mushrooms are tender and a thermometer inserted in center reaches 160°, 5-10 minutes. Serve with spaghetti.
See details


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I open the braising chapter with one of Italy's most renowned braises: osso buco. It's a classic Milanese dish usually made with veal shanks cooked in a rich broth that includes tomato and wine. I salt the meat before cooking it, a technique that tenderizes the veal. The dish is finished with lemon zest and parsley, which stand in for the more common gremolata that often accompanies it, along with saffron risotto. The term ossobuco roughly translates to "hole in the bone" or "pierced bone." I suggest you tie the shanks before cooking them so that they hold together—and don't forget to dig into the bones for the luscious bone marrow.
From epicurious.com
Reviews 3.9
  • 10. Garnish each osso buco with the fresh horseradish, lemon zest, and chopped parsley and season with pepper.
See details


MAMMA LEONE'S-STYLE VEAL PARMIGIANA | RACHAEL RAY | RECI…
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