Roman Veal Scaloppine Recipes

Steps:

• Pound steaks to 1/8 in. thick.
• Sprinkle with salt and pepper.
• Melt butter in 12 inch skillet.
• Add Steaks and cook on medium high for 3 minutes per side.
• Add remaining ingredients and cook 1 minute more.
• Add a little more butter(if needed) to make a sauce.

Steps:

• Place each veal round between 2 pieces of plastic wrap and pound to a 1/4-inch thickness, using a meat mallet or the bottom of a small, heavy pan. Transfer the veal to a baking sheet. Combine the oregano, lemon zest, 2 teaspoons salt and 1 teaspoon pepper in a small bowl, then rub over the veal. Cover in plastic and place in the refrigerator for at least 30 minutes.
• Remove the veal from the refrigerator and dredge in flour to coat both sides. Shake to remove excess flour, then set the veal aside on a plate or tray.
• In a large skillet, heat 4 tablespoons of the butter over medium heat until melted and bubbling. Working in batches, fry the veal until golden and just cooked through, about 2 minutes per side. Remove from the pan and set aside.
• Add the remaining 4 tablespoons butter and the onions to the pan and cook until the onions are softened, 2 to 3 minutes. Add the mushrooms, Marsala, capers, mustard, 1 teaspoon salt and 1 teaspoon pepper, and saute until soft and golden, 3 to 5 minutes. Add the chicken broth and cook until the sauce is reduced by half and thickened.
• Transfer the cooked veal to a serving plate and pour the sauce all over it. Top with the parsley and serve.

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.

Steps:

• Cut veal into serving size pieces.
• Mix flour and salt together in a bag and shake with the veal to coat.
• Saute in butter.
• Remove veal and set aside.
• Saute garlic and mushrooms; add lemon juice, chicken broth and wine. Add veal, cover and simmer over medium heat for 20 minutes.
• Serve with rice or pasta.

Steps:

• Heat oven to 200 degrees.
• Put 2 tablespoons olive oil in a medium saucepan over medium heat; add garlic and, when it sizzles, tomatoes and salt and pepper.
• Cook, stirring occasionally, until tomatoes break down, about 10 minutes, then add olives, and turn heat to low.
• Put about 3 tablespoons olive oil in a large skillet, preferably nonstick, over medium-high heat.
• Sprinkle veal with salt and pepper, then dredge it in flour.
• Sauté as many slices as will comfortably fit in skillet, just until brown on both sides, 5 minutes or less.
• Remove to a plate, and keep warm in oven while sautéing remaining slices.
• Taste sauce, and adjust seasoning; spoon it over veal slices, and arrange lemon on top.
• Sprinkle with parsley, and serve.

Steps:

• Dredge the veal in flour (if using whole pieces or toss bite-sized pieces into ziploc and add flour tossing to coat).
• Heat butter in a sauté pan.
• Add the veal, cook 2 minutes (longer for chicken--should be just done when finished), turn, add beans and tomatoes, salt, pepper and herbs.
• Cook 2 minutes, add wine, let reduce 1-2 minutes.
• Transfer to serving plate, top with cheese.

Steps:

• Wash peppers, remove seeds, cut into bite-sized pieces.
• Clean mushrooms and slice.
• Remove any fat and bone from veal and cut into bite-sized pieces.
• Put on water for spaghetti.
• In heavy frying pan, heat oil.
• Brown veal pieces on all sides.
• Add garlic, peppers, mushrooms, seasoning, and wine.
• By now, the water for the spaghetti should be boiling.
• Throw the spaghetti in the pot.
• Lower heat under frying pan and simmer while spaghetti is cooking.
• Drain spaghetti and place on two plates.
• Ladle veal, vegetables and liquid from pan over spaghetti.
• Top with mozzarella and microwave briefly to melt cheese.
• I usually serve this with a green salad and garlic bread.

Steps:

• Place the flour in a shallow pan and season with salt and white pepper. Lightly dust the veal in the seasoned flour. Saute the veal in clarified butter quickly, until just rare. Remove from the pan and set aside. Add the shallots, mushrooms, and capers. Cook until the mushrooms are tender, about 6 minutes. Deglaze the pan with wine. Add the lemon juice and veal stock and simmer until the sauce reduces by half. Season with salt and pepper. Pour over veal. Garnish with melon and parsley.

Steps:

• Place veal between 2 sheets of heavy plastic on a solid, level surface; pound to 1/4-inch thickness with the smooth side of a meat mallet. Pat dry with a paper towel and dust with flour on both sides.
• Melt butter with olive oil in a large skillet over medium heat until it starts to foam. Add veal; cook until browned, 3 to 4 minutes per side. Season with salt. Transfer veal to a plate. Cover with aluminum foil to keep warm.
• Pour Marsala wine into the same skillet. Stir to scrape up browned bits from the bottom of the skillet, about 2 minutes.
• Stir water and cornstarch together in a small bowl until cornstarch dissolves. Stir into the Marsala wine in the skillet. Season with salt and pepper. Cook until sauce thickens, about 5 minutes.
• Return veal to the skillet; cook until heated through, about 1 minute. Remove from heat and serve topped with sauce.

Steps:

• Heat the oven to 400° and arrange a rack in the middle.
• Flatten the veal scallops into scaloppine, one at a time. Place a scallop between sheets of wax paper or plastic wrap, and pound it with the toothed face of a meat mallet, tenderizing and spreading it into a thin oval, about 1/4 inch thick. The pieces will vary in size.
• Season the scaloppine with salt on both sides, using about 1/2 teaspoon in all. Spread the flour on a plate and dredge each scallop, coating both sides with flour. Shake of the excess and lay them down, spread apart, on wax paper. Beat the eggs with a pinch of salt in a wide shallow bowl.
• Pour 2 tablespoons of olive oil and drop 3 tablespoons of butter into the big sauté pan, and set over medium-high heat. When the butter begins to bubble, quickly dip scallops, one by one, in the eggs, let the excess drip off, then lay them in the skillet. Fit in as many scallops as you can in one layer-about half the veal.
• Brown the scallops on one side for about a minute, then flip and brown the second side for a minute. Turn them in the order in which they went into the skillet, and then transfer them to a plate. Remove any burnt bits from the skillet, and pour in the remaining olive oil; dip the remaining scallops in egg, and brown them the same way. (If your skillet is not big enough, it is fine to fry the veal in three batches.)
• When all the scaloppine are browned, arrange them in the baking pan, overlapping them so they fill the dish in an even layer.
• To make the Marsala sauce: Wipe out the skillet, melt the remaining 2 tablespoons butter in it, and set over medium heat. Scatter in the prosciutto strips, and cook, stirring, for a couple of minutes or longer, until crisped on the edges. Pour in the Marsala and white wine at the same time, raise the heat, and bring to a rapid boil. Cook until the wines are reduced by half, then pour in the stock, heat to the boil, and cook for a couple of minutes more, stirring, untl the sauce has amalgamated and thickened slightly.
• Remove the pan from the heat, scoop out the prosciutto strips, and scatter them over the scaloppine in the baking dish, then pour the sauce all over the meat, moistening the scaloppine evenly.
• To make the gratinato: shave the chunk of Grana Padano or Parmigiano-Reggiano with a vegetable peeler, dropping thin wide flakes of cheese over the scaloppine, lightly covering them.
• Set the baking dish in the oven, and bake for 20 minutes or so, until the gratinato is nicely browned and very crisp (rotate the dish in the oven to ensure even coloring).
• Remove the dish from the oven and, with a sharp knife or a spatula, cut around the scaloppine and lift them out, one or two at a time, with the topping intact, onto a platter or dinner plates. Drizzle the pan sauce around the scaloppine-not on top-and serve immediately.

Steps:

• Heat oil& butter in a large non stick pan until it is foaming.
• Add the sage leaves and lightly floured scaloppine.
• Season and briefly cook on each side.
• Add wine and reduce quite heavily.
• Remove the veal and set aside.
• Add lemon juice and cream to the pan.
• Mix well and cook until reduced to a sauce consistency.
• Taste to see if you need any more seasoning, then return veal to the pan and gently heat.
• Great served with some green beans or asparagus.

Steps:

• Wash well the zucchini, the peppers and the small tomatoes.
• Dice the zucchini and slice the red peppers.
• Cut the scallopini into thin slices and sauté them in a nonstick frying pan with 1 tablespoon olive oil on both sides for 3-5 minutes.
• Remove the scallopini from the frying pan and add a tablespoon of olive oil, the finely chopped onion, the peppers and the zucchinis.
• Let them simmer for 6-8 minutes until they are"al dente".
• Add a bit of salt, pepper, the small tomatoes and the mozzarella, diced.
• Stir well.
• Serve in individual plates placing the vegetables underneath and the scallopini on top.
• Finally, add the finely chopped parsley.

Steps:

• Pound the scaloppine on a flat surface with a flat mallet. Do not break the tissues. Set aside.
• Slice the mushrooms thinly. There should be about five cups. Set aside.
• Heat the olive oil in a large skillet. When it is hot and almost smoking, add the mushrooms. Cook over moderately high heat until the mushrooms give up their liquid. Cook until the liquid evaporates and the mushrooms are browned. Set aside.
• Heat the peanut oil in a heavy skillet. Dredge the scaloppine in flour seasoned with pepper. Cook the scaloppine, a few at a time, on both sides until lightly browned, about 45 to 60 seconds on each side. As they are cooked transfer them to a warm platter.
• Pour off the oil from the skillet in which the scaloppine cooked. Add the butter and when it is hot, add the mushrooms. Cook briefly, shaking the skillet and turning the mushrooms. Add the shallots and cook briefly, stirring. Add the wine and cook, stirring to dissolve the brown particles that cling to the bottom of the skillet. Pour the mushrooms over the veal and serve sprinkled with chopped parsley.

Steps:

• Season the veal with salt and pepper and flour lightly.
• Saute over high heat in butter 3 or 4 minutes on each side.
• Add the mushrooms and saute.
• Squeeze the lemon over the mushrooms and veal and add the sauterne and the Marsala.
• Cook quickly until the sauce forms a semi-thick consistency.

Steps:

• Melt 4 tablespoons of the butter with 2 tablespoons of the oil in a large, heavy skillet set over medium heat. Shake the flour onto a rimmed plate. Season the veal all over with the salt, and dredge lightly in the flour, tapping off the excess. Add the veal to the skillet, moving it around so it all fits, and cook until browned and caramelized on the edges, about 1 to 2 minutes per side. Remove the veal to a plate.
• Increase the heat to medium-high, and add the remaining 2 tablespoons olive oil and the sage leaves to the skillet. Once the sage is sizzling, add the mushrooms and shallots. Add about 2 tablespoons of the Marsala to get the mushrooms cooking. Cook and stir until the mushrooms have released their liquid and all the liquid has cooked away, about 3 to 4 minutes. Pour in the rest of the Marsala and the stock. Bring to a rapid simmer, and cook until the sauce has reduced by half, then whisk in the remaining 2 tablespoons butter in pieces.
• Return the veal to the sauce, and simmer until just cooked through, about 1 to 2 minutes. Stir in the chopped parsley and serve.

Steps:

• Using the food processor, mince the prosciutto, garlic, anchovies, and 2 tablespoons of the olive oil into a fine-textured pestata.
• Flatten the veal scallops into scaloppine, one at a time: place a scallop between sheets of wax paper or plastic wrap, and pound it with the toothed face of a meat mallet, tenderizing and spreading it into a thin oval, about 1/4 inch thick.
• Salt the scaloppine lightly on both sides, using about 1/2 teaspoon salt in all. Put the butter and remaining olive oil in the skillet, and set it over medium-low heat. When the butter begins to bubble, lay as many scaloppine in the pan as you can in one layer (about half the pieces). Cook the first side for a minute or two, just until the meat becomes opaque but doesn't darken; flip the scaloppine, and lightly fry the second side the same way. Remove the first batch of veal to a plate, and fry the remaining scaloppine.
• When all the scaloppine have had the first fry, raise the heat and boil off any accumulated meat liquid until the skillet is nearly dry. Drop in the pestata, stir it around the pan, and let it cook for a couple of minutes, until it's sizzling and rendering fat from the prosciutto. Scatter in the sage leaves, stir, and heat them until sizzling, then pour in the wine and lemon juice. Bring to a boil, and cook to reduce the wine by half. Pour in the stock, heat to a bubbling simmer, and return the scaloppine to the pan, sliding them into the liquid so they're moistened. Toss in the capers, and sprinkle the remaining salt over all.
• Adjust the heat to keep the sauce simmering gently and reducing gradually. Cook for about 10 minutes, turning the scaloppine over once or twice, until almost all the moisture has evaporated, concentrating the sauce into a thick coating on the meat and pan bottom.
• Remove the skillet from the heat, and sprinkle the parsley over the veal. Tumble the scaloppine over, coating them all with sauce and parsley, and serve immediately. Be sure to scrape every bit of concentrated sauce from the skillet, onto each serving of scaloppine.

Steps:

• Lay the veal out on a cutting board, and pound the slices with a meat mallet to an even 1/4-inch thickness (or have your butcher do this for you). Season the veal with the salt.
• Melt 4 tablespoons of the butter with the olive oil in a large skillet over medium heat. Spread the flour on a plate, and lightly dredge a batch of veal, tapping off the excess flour. Lay some of the veal in the skillet so the pieces are not touching. Let the veal caramelize on the edges, just a minute or two, then turn and caramelize the other side. Remove to a plate, and repeat with the remaining veal.
• When all of the veal is out of the skillet, increase the heat to high and add the garlic and lemon slices. Turn the lemon slices to caramelize them all over, then toss in the olives and capers. Let the olives and capers sizzle for a minute, then pour the wine and lemon juice into the skillet. Bring the sauce to a rolling boil, then add 1 cup hot water. Boil the sauce until reduced by half, about 4 to 5 minutes; whisk in the remaining 4 tablespoons butter in pieces. Reduce heat so the sauce is just simmering, and slip the veal back in the pan. Simmer just to heat the veal through, a minute or two, taking care not to overcook.
• Remove the veal slices to a warm platter. Stir the parsley into the sauce, and pour over the veal.