VEAL MEATBALL RECIPE RECIPES

VEAL CHOP WITH PORTABELLO MUSHROOMS RECIPE | ALLRECIPES

Veal Chop with Portabello Mushrooms Recipe | Allrecipes image

A quick, delicious entree that is sure to impress any guest, and so easy to throw together. Serve with a side of pasta and they'll think they're in Italy!

Provided by COOKINGQUEEN75

Categories World Cuisine European Italian

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 2 servings

Number Of Ingredients 7

Ingredients

5 tablespoons olive oil, divided
1 tablespoon butter
2 veal chops
1 portobello mushroom, sliced
1 ½ cups chicken broth
1 ½ teaspoons fresh rosemary, chopped
½ cup red wine

Steps:

Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Cook chops until browned, 2 to 3 minutes per side.
Once browned, stir in mushrooms and cook for 1 minute. Add chicken broth and rosemary; cover, and simmer 10 minutes. Stir in red wine, increase heat, and cook, uncovered, until sauce is reduced by half. Veal chops may be removed at any time to prevent over-cooking, then returned to the pan for the final minute.
Drizzle with remaining 1 tablespoon olive oil, and serve.

Nutrition Facts : Calories 554.9 calories, CarbohydrateContent 5.2 g, CholesterolContent 97.5 mg, FatContent 45.2 g, FiberContent 0.9 g, ProteinContent 21.7 g, SaturatedFatContent 10.2 g, SodiumContent 838.4 mg, SugarContent 2.1 g

VEAL OSCAR RECIPE | TYLER FLORENCE | FOOD NETWORK

Veal Oscar Recipe | Tyler Florence | Food Network image

Provided by Tyler Florence

Categories main-dish

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 bunch asparagus spears, ends trimmed
1 pound king crab legs
Water
White wine
Lemon slices
1/2 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
6 veal cutlets, lightly pounded
2 tablespoons butter, divided
1 shallot, chopped
1 tablespoon fresh tarragon, chopped
1 tablespoon olive oil
Bearnaise Sauce, recipe follows
1/4 cup fresh tarragon, chopped
2 shallots, minced
1/4 cup champagne vinegar
1/4 cup dry white wine
3 egg yolks
1 stick butter, melted
Salt and pepper to taste

Steps:

Blanch asparagus tips in simmering water, drain and set aside. Poach crab legs in water, white wine and lemon slices for 5 minutes, then shell with a crab cracker and reserve.
In a shallow dish combine flour, salt and pepper; coat pieces of veal. In a saute pan over medium heat, melt 1 tablespoon of butter and fry cutlets 3 minutes each side until golden brown. Remove the veal to a warm platter. Using the same pan, melt remaining butter. Stir in shallots and tarragon. Add olive oil, asparagus and crab. Saute 2 minutes to warm.
To serve: place asparagus and crab on top of each cutlet. Drizzle each with Bearnaise Sauce. Serve hot.
In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside.
Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. Whisk the egg yolks until doubled in volume. Slowly add the melted butter, continue beating until sauce is thickened. Stir in reserved shallot reduction. Season with salt and pepper, set aside wrapped in a warm spot.
Serve with Veal Oscar. Yield: 1 cup

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VEAL SCALOPPINI WITH LEMON CREAM SAUCE RECIPE | ALLRECIPES

A lemon-flavored cream sauce perfectly compliments thin cutlets of golden fried veal. I like serving portobello ravioli with this dish.
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Reviews 4.6
Total Time 30 minutes
Category Everyday Cooking
Calories 681.2 calories per serving

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VEAL MARSALA RECIPE | ROBERT IRVINE | FOOD NETWORK

From foodnetwork.com
Reviews 5
Total Time 30 minutes
Category main-dish
Cuisine italian

Next, in a heavy-bottomed saute pan over high heat, warm the 2 tablespoons butter until melted. Then add the dredged veal to the butter. Reduce the heat to medium and allow to cook 2 minutes. Then flip and repeat the process. After cooking, remove the veal and place on a plate or tray. Then deglaze the pan with the marsala. Add the mushrooms, garlic and herbs and stir. Finally, add the stock and allow to blend and reduce for 3 minutes. Taste, then season with salt and pepper. Finally, remove the sauce from the stove. Whisk in the remaining butter and pour over the cooked veal and serve.

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When all the veal has been browned, ditch the oil in the pan. Add the wine and capers and reduce by half. Add in the chicken stock, season with salt, and cook until it has slightly thickened. Swirl in the butter. When the butter has melted and is bubbly, add in the lemon juice. Taste to make sure it is delicious, add the parsley, and spoon over the veal.

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VEAL STEW RECIPE | ALLRECIPES

My aunt gave me this delicious recipe years ago, and it's still my favorite veal dish! This tomato and white wine sauce keeps the meat tender and moist during cooking. Serve over buttered noodles. Hope you enjoy it as much as our family does.
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Total Time 1 hours 40 minutes
Category Soups, Stews and Chili Recipes, Stews, Beef
Calories 464.2 calories per serving

Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.

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Reviews 4.7
Total Time 20 minutes
Category main-dish
Cuisine european

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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
Total Time 50 minutes
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Calories 445 per serving

Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.

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VEAL OSCAR RECIPE | TYLER FLORENCE | FOOD NETWORK

From foodnetwork.com
Reviews 4.3
Category main-dish

Serve with Veal Oscar. Yield: 1 cup

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