Veal Scaloppine With Grapes And Mushrooms Recipes

Steps:

• Preheat oven 350*.
• Sprinkle veal with your favourite meat seasonning.; ex Emeril or Prud'homme.
• In large skillet heat oil.
• Dredge veal in flour and sauté in oil 1-2 minutes per side.
• Place veal in in baking pan.
• In skillet add mushrooms,garlic,shallot and ham; cook 4 minutes.
• Add sherry and chicken broth; boil 4-5 minutes until reduced by half.
• Spoon mushroom mixture on top of veal slices.
• Cover each slice with cheese and bake for 10 minutes until cheese melts.
• Serve with roasted potatoes and a green beans.

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:

• Divide the veal tenderloin into three pieces. Carefully and gracefully pound each piece with a meat mallet on each side until 1/8-inch thick.
• Dice the capocollo, Prosciutto, soppressata, provolone, parsley and basil and place in an 8-inch bowl. Mix together.
• Beat eggs together in a small bowl, then add 1 tablespoon egg to the bowl with the meat mixture and mix in. Carefully divide stuffing into 3 portions and roll each up in a scallopini very tightly.
• Heat oil in an 8-inch saute pan until lightly smoking. Roll each rollatini in flour, then shake off excess and roll in remaining egg wash until covered. Place rollatinis in hot oil, seam-side down.
• Allow to brown, lowering heat as needed. Gracefully turn, cooking scallopini until they have golden-brown crusts, approximately 3 minutes on each side. Remove excess oil from pan, then place back on medium heat and add mushrooms. Allow to cook for 2 minutes, then season with salt, pepper and parsley. Add Marsala wine to deglaze pan, then carefully add stock, butter and demi-glace. Allow heat to remain on medium until the liquid reduces by half, then by half again. When you see the pan sauce is the consistency of heavy cream, you have achieved nirvana. Gracefully place rollatinis on a plate, then cover with remaining sauce and mushrooms.

Steps:

• Season veal with salt and pepper.
• Mix flour, garlic powder and Italian seasoning in a bowl; dust veal with the mixture; reserve the left over flour mixture.
• In a large hot frying pan heat 1/2 the butter and 1/2 the oil cook the veal 4 to 5 minutes until golden brown, turning once.
• Remove from pan and keep warm.
• Add remaining butter and oil to skillet and cook mushrooms for 5 minutes stirring all the time; add onions and cook for 3 more minutes; add garlic cook 1 more minute; till golden brown; add Marsala wine simmer 1 minute.
• Sprinkle the rest of the flour mixture over the mushrooms and onions stir in well.
• Add beef stock, bring to boil and simmer 2 to 3 minutes.
• Return meat and any accumulated juices to the pan.
• Reheat 1 to 2 minutes.
• Toss in the grapes just to coat.
• Serve veal topped with sauce and mushrooms and grapes.

Steps:

• Pound the veal very lightly until very thin. Heat six tablespoons of the butter in a skillet, add the veal and cook until brown on both sides. Add the sherry and cook a few seconds longer. Remove from the heat.
• To make sauce, melt the remaining butter in a saucepan, add the flour and stir with a wire whisk until blended. Meanwhile, bring the water and milk to a boil and dissolve the bouillon cube in the mixture. Add all at once to the butter mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. Season with nutmeg and pepper.
• Arrange the veal in a single layer in a shallow baking dish. Scrape loose the brown particles from the skillet and pour drippings over the meat. Top with the sauce and arrange cheese over all. If desired refrigerate several hours. Before serving, heat in a preheated hot oven (425 degrees) until the cheese melts and turns brown, about twenty minutes.

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:

• 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:

• 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.