Veal Florentine Recipes

Steps:

• For the risotto: Heat the olive oil in a pot over medium heat. Toast the rice, then add the chopped onion and cook until light brown with a nutty aroma. Keep stirring to prevent sticking during this process. Deglaze with the white wine and add the porcini broth. Bring to a simmer, then lower the heat and simmer for 20 minutes, stirring the whole time to prevent sticking. Add more liquid as needed. Fold in the porcini at the end.
• For the veal chop cutlet: Preheat the oven to 375 degrees F.
• Pound out the veal chop to about 3/8 inch thickness. Put the flour in one shallow bowl, the whisked eggs in another and the breadcrumbs in a third. Dust the veal in the flour first, then dip in the egg wash and finish in the breadcrumbs to coat.
• Pour the olive oil into an ovensafe pan. Add the veal chop to the pan and coat one side in the olive oil, then flip it over right away so there's olive oil on both sides. Transfer the pan to the oven and roast for about 15 minutes, flipping the cutlet halfway through.
• For the Marsala wine sauce: Meanwhile, heat the olive oil in a saute pan over medium-high heat. Add the mushrooms and saute for a few minutes. Sprinkle in the flour and add the Marsala and chicken stock. Bring to a simmer and cook, stirring, until the sauce reduces to the desired consistency, 3 to 5 minutes. Season with the salt and pepper, then finish with the butter and chopped parsley
• Remove the veal pan from the oven and place the prosciutto on top of the cutlet followed by the mozzarella. Return it to the oven until the cheese melts, 3 to 5 minutes
• For the spinach bed. Heat a saute pan over medium heat and add the olive oil. Add the garlic and cook until beginning to brown, then add the spinach, salt and pepper. Cook until the spinach is just wilted, then transfer to a serving plate; do not overcook.
• Top the spinach with a serving of the risotto, followed by the veal chop and Marsala sauce.

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
• Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.
• Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.
• Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.
• Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.
• Optional chocolate topping: Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)
• For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set.
• For chocolate decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, separate shells, and set aside.
• Preheat oven to 500 degrees F (260 degrees C). In a 9 x 13 baking dish, combine veal, carrots, celery, chopped half onion and spinach. Stir well. Stir in 1 1/4 teaspoon salt, 1 1/4 teaspoon pepper, 2 tablespoons olive oil and white wine. Place in oven and roast until veal is brown and vegetables are soft, 30 to 40 minutes. Stir frequently. If meat begins to smoke, reduce heat to 400 degrees (200 degrees C).
• Let meat mixture cool 15 minutes, then process in food processor until finely chopped. Return to pan and stir in cream, Roma tomatoes, Parmesan, Italian seasoning and 2 tablespoons chopped fresh basil. Bake 20 minutes more. Remove from oven and let cool.
• While meat mixture is cooling enough to handle, make tomato sauce. Puree canned tomatoes with their juice in food processor until smooth. In large skillet over medium heat, heat 2 tablespoons virgin olive oil. Saute garlic and chopped onion until soft. Stir in pureed tomato, 1 teaspoon salt and 1 teaspoon pepper. Cook 5 to 10 minutes, or until no longer watery. Add four chopped basil leaves and cook 1 minute more.
• Reduce oven temperature to 350 degrees F (175 degrees C). Stuff pasta shells with cooled meat mixture, 2 to 3 tablespoons per shell. Place shells in clean 9 x 13 baking dish. Pour tomato sauce over shells and bake 20 minutes, or until sauce is bubbly.

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:

• for francaise beat 2 eggs, set aside.
• preheat oven to 200.
• mix flour with salt and pepper to taste.
• dredge veal in flour***.
• in a large skillet heat oil and butter, add 4 scallopine to skillet, cook 2 mins, flip and cook 2 minutes more.
• remove to ovenproof plate and place in preheated oven to keep warm.
• repeat with 4 scallopine.
• meanwhile add broth to pan, reduce by half.
• squeeze the juice of 1 lemon into broth, reduce until thickened, about 5 mins add butter a bit at a time and whisk into sauce to thicken.
• add veal back into pan, toss to coat.
• ***for veal francaise dip the floured scallops into the eggs, and place in the pan, following the instructions.

Steps:

• 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.
• Preheat oven to 375ºF. In a large skillet over medium high-heat, add 1 tablespoons clarified butter and 1 tablespoons oil. When hot, working in batches, put in couple veal cutlets; sear them 1 ½ minutes per side. Transfer cutlets in a 9x13 baking dish lightly greased.
• When cutlets are all done, in the same skillet, add another tablespoons clarified butter and 1 tablespoons 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 sautéing, 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.
• 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.
• In a bowl, combine parmesan and mozzarella cheese; mix well.
• 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.

Steps:

• Cook spinach according to package directions.
• Drain well and toss with 1 tablespoon of butter; set aside.
• Heat 2 tablespoons butter in medium sauce pan over medium heat.
• Add minced garlic and cook for 30 seconds.
• Add tomato sauce, wine, water, tomato paste, sugar, 1/2 tsp of the salt and 1/8 tsp of the pepper.
• Bring to a boil then reduce heat to medium-low.
• Simmer uncovered for 10 minutes, stirring occasionally.
• Remove from heat and set aside.
• Mix flour and remaining salt and pepper in a large zip-top bag.
• Pound veal until 1/4 inch thick.
• Shake one piece of veal at a time in seasoned flour in bag to coat evenly.
• Heat oil and 2 tablespoons of butter in large skillet over medium heat.
• Add veal to skillet; cook turning over once until light brown, 2 to 3 minutes per side.
• Remove from heat.
• Top veal with evenly with reserved spinach, (a couple of tablespoons on each -- you won't use it all).
• Top each with a slice of cheese.
• Add sauce to skillet; do not let sauce cover cheese.
• Lift edges of veal to allow sauce to flow under.
• Heat at medium high heat, until sauce is bubbly.
• Reduce heat to medium low.
• Simmer covered 8 minutes.
• Serve immediately.
• (I serve this over cooked angel hair pasta).

Steps:

• Butterfly veal chops and marinate for 2 to 3 hours, refrigerated, in mixture of chopped garlic, rosemary, sage, salt, pepper, and olive oil. Coat veal chops thoroughly by turning several times.
• Put veal chops on broiling pan coated in butter. Place pan under a preheated broiler and cook veal for 5 minutes on each side. Arrange veal chops on plates and pour natural juices from pan over them. Squeeze lemon on top and serve with steamed vegetables.

Steps:

• Lay out 2 medallions of veal and place 1 slice prosciutto and 1 slice fontina cheese on top of each piece of veal. Place a piece of veal on top of each to create a sandwiched effect and dust the outsides with flour. In a large saute pan, heat olive oil on medium heat, add veal and brown on both sides, about 3 to 4 minutes per side. Remove excess oil, add mushrooms, Marsala wine and salt and pepper, to taste. Reduce for 4 to 5 minutes. Remove veal to plates and spoon mushrooms and sauce over veal.

Steps:

• Preheat the oven to 350 degrees F.
• In a mixing bowl, combine haddock, shrimp, and scallops and mix well. Spray a medium-sized casserole dish lightly with baking spray. Sliced the cooked sweet potatoes very thinly. Layer sliced sweet potato in the bottom of the baking dish and cover with uncooked baby spinach leaves. Gently pour 2 cups cream over the potatoes and spinach. Season with salt and pepper. Sprinkle with 3/4 of the Parmesan, then add the seafood mixture. Cover with remaining 2 cups cream and Parmesan.
• Bake for 25 to 30 minutes. When ready to serve, garnish lightly with fresh chopped parsley or put a sprig of parsley on side of dish.

Steps:

• First, make bearnaise sauce.
• 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 over a saucepan containing simmering water, or use a double boiler.
• Whisk the egg yolks in the bowl 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 (makes one cup).
• Now, make veal.
• 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 meat.
• In a shallow dish combine flour, salt and pepper; coat pieces of veal.
• In a saucepan over medium heat, melt 1 tbsp 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, then 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 sauce, and serve hot.

Steps:

• Rinse spinach in large basin of warm salted water to remove sand; drain. Trim stems. Stack leaves; cut crosswise into coarse shreds. Place spinach with water that clings to leaves in medium saucepan over medium heat. Steam covered, stirring occasionally, until tender, about 4 minutes. Add 2 Tbsp of the butter; cook and stir uncovered until butter is absorbed. Remove spinach from pan. Reserve. Press tomatoes and their liquid throu sieve into bowl; discard seeds. Heat 2 Tbsp of the remaining butter in medium saucepan over medium heat. Add garlic; saute 30 seconds. Add sieved tomatoes, the wine, 1/4 cup water, the tomato paste, sugar, 1/2 tsp of the salt and 1/8 tsp of the pepper to pan. Heat to boiling; reduce heat to low. Simmer uncovered, stirring occasionally, 10 minutes. Remove from heat. Mix flour and remaining 1/4 tsp salt and 1/8 tsp pepper in small bag. Pound veal cutlets until 1/4" or less thick. Pat dry with paper toweling. Shake one piece of veal at a time in seasoned flour in bag to coat evenly. Heat oil and remaining 2 Tbsp butter in large noncorrosive skillet over medium heat. Add veal to skillet; cook, turning once, until light brown, 2 to 3 minutes per side. Remove from heat. Spoon off excess fat. Top veal with reserved spinach, dividing evenly; top each with 1 slice of cheese. Pour tomato sauce into skillet around veal; do not let sauce cover cheese. Lift edges of veal to let sauce flow under. Cook uncovered over medium heat until sauce is bubbly; reduce heat to very low. Barely simmer covered 8 minutes. Serve at once.

Steps:

• Flatten veal cutlet with a meat pounder to approximately 1/4-inch thick. Dip into each scallop into flour on both sides and reserve.
• Heat 1 teaspoon olive oil in a non-stick frying pan and spray pan lightly with non-stick vegetable spray. Over medium-high heat, brown the cutlets on both sides and reserve.
• Add another teaspoon olive oil and lightly spray frying pan again with vegetable spray. Sauté mushrooms until lightly browned, about 2-3 minutes and reserve.
• Add a third teaspoon olive oil to the pan and sauté onions and garlic until golden, about 2 minutes, stirring constantly.
• Add the wine and stock to the pan, and deglaze the pan by scraping the bottom to bring up all of the flavors.
• Return the veal cutlets and mushrooms to the pan, and add the frozen artichoke hearts.
• Cover and simmer until the veal is tender, about 5-10 minutes. (You can substitute canned artichoke hearts, but frozen are much better. If you are using the canned, add at the last minute, only to heat through.).
• Serve with sauteed spinach.