VEAL FLORENTINE
Moist, tender and flavorful, this is an elegant dish you will enjoy at your next dinner party...
Provided by Francine Lizotte
Categories Beef
Time 50m
Number Of Ingredients 20
Steps:
- 1. In a re-sealable bag, combine flour, paprika, garlic salt and black pepper; set aside. Pat dry veal and place it on a cutting board lined with plastic wrap. Place another cling film over the meat and pound down to ½-inch thick using a meat mallet. Place one cutlet at a time in flour mixture; shake off excess flour, transfer to a plate while dredging the others.
- 2. Preheat oven to 375ºF. In a large skillet over medium high-heat, add 1 tbsp. clarified butter and 1 tbsp. oil. When hot, working in batches, put in couple veal cutlets; sear them 1 ½ minutes per side. Transfer cutlets in a 9x13-inch baking dish lightly greased.
- 3. When cutlets are all done, in the same skillet, add another tbsp. clarified butter and 1 tbsp. oil. Add shallots and sauté for 1 ½ minutes. Add mushrooms and sprinkle a pinch ground sea salt; cook until golden brown, about 5 minutes. 3 minutes after mushrooms are sautéed, add lemon zest; continue cooking the ingredients. Add garlic and sauté for 1 minute. Pour in wine and half-and-half; stir and simmer for 5 minutes.
- 4. Meanwhile, in a large pot over medium-high heat, add butter and when melted, add spinach, stir well and cover for 30 seconds. Stir again and cover; this shouldn't take more than 1 ½ minutes to wilt spinach. Transfer to a colander to drain.
- 5. In a bowl, combine parmesan and mozzarella cheese; mix well.
- 6. To assemble the dish, spoon sauce over cutlets and top with spinach. Sprinkle with cheese mixture and chopped parsley. Transfer to preheated oven and cook for 10-15 minutes or until the internal temperature reaches 165ºF and cheese is lightly browned. Serve over spaghettini. Makes 4 servings
- 7. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=w8CYSeNcxbA
VEAL CHOPS WITH CREOLE MUSTARD CRUST
Categories Mustard Bake Sauté Quick & Easy Dinner Meat Veal Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Position rack in bottom third of oven and preheat to 450°F. Mix together mustard, mayonnaise, and 1/2 of green onions in small bowl.
- Sprinkle chops on both sides with salt, pepper, and allspice. Heat oil in heavy medium skillet over medium-high heat. Add veal; sauté until brown, about 2 minutes per side. Transfer veal to small rimmed baking sheet. Add garlic to drippings in skillet; stir 15 seconds. Add breadcrumbs; sauté until golden and crisp, about 1 minute.
- Spread half of mustard mixture thickly atop each chop. Spoon crumbs atop mustard mixture. Bake until thermometer inserted horizontally into chops registers 135°F for medium-rare, about 7 minutes. Transfer to plates. Sprinkle with remaining green onions.
VEAL CHOPS WITH MUSTARD SAGE SAUCE
Categories Herb Mustard Sauté Low Carb Quick & Easy Veal Sage Bon Appétit
Yield Serves 2
Number Of Ingredients 10
Steps:
- Melt butter with oil in heavy medium skillet over medium-high heat. Sprinkle chops with dried sage and pepper. Add to skillet and cook until brown, about 5 minutes per side. Reduce heat to medium and cook to desired doneness, about 1 minute per side for medium-rare. Transfer veal to plate; keep warm.
- Add shallots to same skillet and stir 1 minute. Add broth, 1 tablespoon minced sage and mustard to skillet and boil until very thick, scraping up browned bits, about 4 minutes. Add half and half and boil until liquid thickens to sauce consistency, about 1 minute. Mix in remaining 1 tablespoon minced sage and any juices exuded by veal. Adjust seasoning. Place 1 chop on each plate. Spoon sauce over. Garnish with fresh sage leaves and serve.
RABBIT TENDERLOIN WITH SAUTEED SPINACH AND CREOLE MUSTARD SAUCE
An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Frank Brigsten of Brigsten's Restaurant, featured in The Louisiana New Garde television series. Fresh rabbit is best, but frozen will work just fine. Substitute chicken breasts if your hunter has been unsuccessful or you cannot find rabbit at the store.
Provided by Molly53
Categories Rabbit
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make the mustard sauce: Bring the cream to a boil in a small saucepan over medium heat; whisk in the mustard and sour cream and simmer for 5 minutes; keep warm.
- Mix the flour with 1 teaspoon of the seasoning.
- Season each tenderloin evenly with the remaining 4 teaspoons of seasoning.
- Heat the oil to 360F in a large skillet.
- Coat each tenderloin with the seasoned flour and fry until golden, about two minutes on each side.
- Remove from pan and drain on absorbent paper.
- Add butter and sesame seeds; let seeds brown for about ten seconds.
- Add spinach and vegetable seasoning and cook until wilted, about two minutes.
- Add stock and cook for an additional minute.
- To serve, place 1/4 cup of warm mustard sauce on each of four plates.
- Divide the spinach evenly on each plate.
- Make four or five small slices in each tenderloin and place each over a bed of spinach.
- Serve with Rabbit Sausage Recipe #404348 (if you wish to reduce the time and preparation, omit the sausage).
Nutrition Facts : Calories 751.6, Fat 68.2, SaturatedFat 21.2, Cholesterol 84.3, Sodium 295.3, Carbohydrate 30.3, Fiber 3.4, Sugar 1.4, Protein 8.2
VEAL ROLLS STUFFED WITH SPINACH AND GRUYèRE
Steps:
- Mash anchovy paste into 4 tablespoons butter in a bowl until combined. Gently pound cutlets to slightly less than 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Pat cutlets dry and season lightly with salt and pepper, then spread 1 1/2 teaspoons anchovy butter over top of each cutlet. (You will have a little butter left over.) Sprinkle 1/4 cup cheese over anchovy butter, leaving a 1/4-inch border, then arrange spinach leaves, overlapping in 1 layer, to cover cutlets. Working with 1 cutlet at a time, arrange with a short side nearest you and roll up tightly, then secure with a wooden pick.
- Put oven rack in middle position and preheat oven to 425°F.
- Pat rolls dry. Heat 2 tablespoons butter in a 12-inch ovenproof heavy skillet over moderately high heat until foam subsides, then sauté veal, turning occasionally, until golden on all sides, about 4 minutes total. Transfer skillet to oven and bake veal until just cooked through, about 5 minutes. Transfer veal with tongs to a platter (reserve skillet) and keep warm, covered.
- Pour off all but 1 tablespoon fat from skillet, then add wine and deglaze skillet by boiling (on stovetop) over high heat, scraping up brown bits, until reduced by half, about 2 minutes. Remove from heat, then add any juices accumulated on platter and swirl in remaining 2 tablespoons butter (not remaining anchovy butter). Cook over low heat until incorporated. Stir in parsley and salt and pepper to taste.
VEAL SCALLOPS WITH WILD MUSHROOM, MUSTARD, AND TARRAGON SAUCE
Categories Herb Mushroom Mustard Sauté Quick & Easy Veal Fall Tarragon Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Sprinkle veal on both sides with salt and pepper. Melt 1 tablespoon butter in large skillet over medium-high heat. Cook veal until golden, about 20 seconds per side. Transfer to plate. Melt 3 tablespoons butter in same skillet. Add shallots; sauté 30 seconds. Add mushrooms; sauté until brown, about 3 minutes. Stir in tarragon. Add wine; cook over high heat until almost all liquid evaporates, stirring to scrape up browned bits, about 2 minutes. Add cream; boil until reduced by 1/4, about 1 minute. Stir in mustard. Using tongs, return veal to pan; simmer until heated through. Divide veal and sauce among 6 plates and serve.
VEAL CUTLETS IN MARSALA MUSTARD SAUCE
Steps:
- If necessary, gently pound each cutlet between 2 sheets of plastic wrap to 1/8-inch thickness with flat side of a meat pounder or with a rolling pin. Pat dry and season with salt and pepper.
- Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides. Meanwhile, dredge cutlets in flour, shaking off excess. Sauté cutlets in 2 batches (without crowding) until edges are golden and meat is just cooked through, 1 to 2 minutes per side. Transfer with tongs to a platter and loosely cover with foil to keep warm.
- Add Marsala to skillet and deglaze by boiling, stirring and scraping up brown bits. Stir in cream and mustard and boil, stirring occasionally, until sauce is slightly thickened, 1 to 2 minutes. Remove from heat and stir in parsley and salt and pepper to taste. Pour sauce over veal.
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