BEST VEAL SCALLOPINI
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
Time 25m
Yield 2 servings.
Number Of Ingredients 9
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, Fat 35g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 941mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein.
VEAL CUTLETS WITH TOMATO AND BASIL SAUCE
Steps:
- Sprinkle veal with salt and pepper; dust with flour to coat lightly. Heat 4 tablespoons olive oil in heavy large skillet over medium-high heat. Working in batches, add veal to skillet and sauté until brown, about 2 minutes per side. Transfer veal to plate. Add remaining 2 tablespoons olive oil to same skillet. Add garlic and sauté until fragrant, about 30 seconds. Add tomatoes with juices, basil, parsley, oregano and dried red pepper. Bring sauce to boil. Reduce heat to medium-low; simmer until flavors blend and sauce thickens slightly, scraping up browned bits, about 8 minutes. Season with salt and pepper. Arrange cutlets atop sauce. Top each with cheese. Cover; simmer until veal is tender and cheese melts, about 5 minutes.
VEAL CUTLETS ITALIAN STYLE
Make and share this Veal Cutlets Italian Style recipe from Food.com.
Provided by Country Chef
Categories Veal
Time 35m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- In a food processor blend pine nuts and basil leaves.
- Add parmesan, garlic, olive oil, and salt.
- Blend until smooth and set aside.
- In large skillet heat olive oil on medium - high. Brown both sides of veal.
- Turn heat off and leave cutlets in skillet.
- Spoon pesto sauce on veal and top with Fontina cheese, tomatoes, and black pepper.
- Turn heat to low and cover until cheese melts and veal is fully cooked.
Nutrition Facts : Calories 690.4, Fat 54.8, SaturatedFat 16.6, Cholesterol 175.2, Sodium 946.2, Carbohydrate 5.4, Fiber 1.3, Sugar 2.7, Protein 44.6
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