VEAL PIZZAIOLA
Steps:
- Beat veal slices until very thin - remove sinew from side if meat. Place 1/4 cup of olive oil into a heated pan, add the veal slices seasoned with salt and pepper and then lower heat under pan and lightly fry on both sides. Place 2 tablespoons of olive oil into a separate pan on the heat and add the garlic, fry gently and then add the tomatoes. Season with salt and pepper and add oregano. Reduce heat and cook slowly for a few minutes. Add the meat juices to the tomato sauce and the Worcestershire sauce. Place a slice of mozzarella cheese on each veal slice and using a perforated spoon place the tomatoes and some of the sauce over the veal. Cover and allow to simmer 5 minutes. Place the remaining sauce through a sieve. Add the parsley. Place the veal on a serving dish and powder heavily with Parmesan cheese and place under the broiler for 2 minutes to brown. Serve sauce separately in a sauceboat.
VEAL WITH MUSHROOM-WINE SAUCE
A tender and flavorful main course, Veal with Mushroom-Wine Sauce, brings a touch of elegance to the dinner table. "This delicious entree came from a cookbook filled with low-fat recipes. We altered it a bit to better suit our tastes," says Julie Kocur of Abingdon, Maryland.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet coated with cooking spray, cook veal in oil over medium heat until no longer pink, 2-3 minutes on each side. Remove and keep warm. , Add mushrooms, onion and garlic to the skillet; cook over medium-high heat until tender, 5-8 minutes. Add wine, stirring to loosen browned bits from pan. , Combine flour and water until smooth; stir into mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in parsley, salt and pepper. Serve over veal.
Nutrition Facts : Calories 231 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 281mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
VEAL WITH PIZZA TOPPING
This is based on a recipe from The Australian Women's Weekly Brunches & Lunches cookbook. I originally posted it for ZWT5 without trying it first. I've since tried it and believe it was missing something, so I added the pizza sauce as a layer underneath the original layers. Also, I used olive oil and found that 1/4 cup was not enough as the first batch of eggplant slices absorbed all oil in pan! I've revised the directions below to add the oil to the pan in batches along with the eggplant slices.
Provided by mersaydees
Categories Veal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut eggplant into 1cm slices.
- In large pan, heat oil a few tablespoons at a time in order to spread it among all the eggplant slices; otherwise, the first batch of eggplant may absorb it all! Add eggplant in batches, cooking until well-browned on both sides; set on absorbent paper to drain.
- Dredge veal in flour and Italian seasonings, shaking off excess.
- Preheat a frying pan with butter. Add veal and cook until browned on both sides and cooked through. Remove to platter and keep warm.
- Add 1 tablespoon olive oil to pan and saute onion until tender but not browned. Add pizza sauce, mushrooms, and olives to onions and simmer until warm. Set aside.
- Spread pizza sauce mixture on broiler-safe platter. Place veal on top of the pizza sauce. Top evenly with eggplant, prosciutto and cheese. Broil until cheese is browned and melted.
VEGETABLE PIZZA TOPPING
A must for an overflowing garden! Goes well with a Tomato basil thin crust, a 3 Pepper thin crust, as well as a Basic garlic thin crust.
Provided by BeccaB3c
Categories Sauces
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large skillet.
- Add veggies and saute lightly until just soft.
- Spread mixture on top of pizza dough leaving a 1/2 to 1 inch border.
- Top with cheese and season to taste using herbs of choice, fresh or dried.
Nutrition Facts : Calories 91.9, Fat 6.6, SaturatedFat 2.8, Cholesterol 14.8, Sodium 118.6, Carbohydrate 4, Fiber 1, Sugar 2.3, Protein 4.9
VEAL WITH MUSHROOMS AND PEPPERS
Provided by Deborah Briggs
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Heat 2 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Dredge veal in flour, shaking off excess. Add veal to skillet and cook until brown, stirring occasionally, about 5 minutes. Transfer veal to plate using slotted spoon. Heat remaining 2 tablespoons oil in same skillet. Add mushrooms, bell pepper, oregano, allspice and crushed red pepper to skillet. Sauté until mushrooms are just beginning to brown, about 3 minutes. Stir in Marsala and garlic and boil until skillet is almost dry, about 4 minutes. Add veal and any juices accumulated on plate to skillet. Mix in chicken broth and bring to boil. Cover and bake in oven until veal is very tender, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Transfer stew to stove and boil until liquid thickens to sauce to consistency, about 12 minutes. Serve with rice.
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