Veal Recipes

[b-man]

Veal Marsala with Mushrooms

Makes 2 servings

Ingredients:

3 tablespoons olive oil, divided
4 thinly sliced veal cutlets, cut into 1 inch pieces
salt and freshly ground black pepper to taste
all-purpose flour (for dredging)
12 mushrooms, sliced
6 green onions, chopped
2 medium tomatoes, peeled, seeded, and chopped
6 fresh basil leaves, chopped
1/2 cup Marsala wine
1/4 pound fettuccine, freshly cooked
2 tablespoons Parmesan cheese, freshly grated
2 tablespoons fresh parsley, chopped

Heat 2 tablespoons oil in medium skillet over high heat. Season veal with salt and pepper, then dredge in flour, patting off excess. Sauté until lightly browned, about 3 minutes. Remove with a slotted spoon and drain on paper towels.

Reduce heat to medium. Add mushrooms and sauté until tender, about 5 minutes. Remove with slotted spoon.

Add remaining 1 tablespoon oil to skillet; increase heat to medium-high. Add green onions and sauté until transparent, about 3 minutes. Stir in tomatoes and basil, cook until most of liquid has evaporated, 4 to 5 minutes. Reduce heat to medium, pour in Marsala wine and simmer until thickened, about 7 minutes.

Return veal and mushrooms to skillet; stir until heated through. Transfer to warmed serving dish. Add hot pasta and Parmesan and toss. Sprinkle with parsley and serve immediately.

B-man

[b-man]

Veal Parmigiana

Yield: 6 servings

Ingredients:

3/4 cup Italian-style bread crumbs
3/4 cup Parmesan cheese
salt
pepper
1 egg beaten
1/8 cup water
6 (4 oz.) Veal Slices, thawed and pounded
4 Tbs Clarified butter
3 slices mozzarella cheese

Sauce:
2 Tbs Olive oil
1 small onion, chopped
2 medium cloves garlic, minced
1 (6 oz.) can tomato paste
1/3 cup water
1 (28 oz.) can crushed tomatoes
1 tsp Basil
1 Tbs Sugar

Combine bread crumbs, Parmesan cheese and seasoning. Beat egg and
combine with water. Dip veal into beaten egg, then coat with dry
mixture. Quickly sauté and place on oven broiler.

Top each piece with a slice of mozzarella cheese. Broil until
cheese begins to bubble. Pour 1/3 cup of sauce on each serving.
Sauce

Sauté onion and garlic in oil until onion is translucent. Stir in
tomato paste and water. Add tomatoes, basil, and sugar. Simmer
covered for 1/2 hour.

B-man

[b-man]

Veal Scaloppine with Gorgonzola Sauce

Ingredients:

1 cup beef stock or canned beef broth
1 cup chicken stock or canned low-salt chicken broth
1 pound veal scaloppine
All purpose flour
3 tablespoons (about) olive oil
1 cup whipping cream
3/4 cup chopped seeded plum tomatoes
6 tablespoons chopped fresh basil
1 tablespoon tomato paste
2/3 cup crumbled Gorgonzola cheese

Boil both stocks in medium saucepan until reduced to 1 cup, about
10 minutes. Remove from heat.

Sprinkle veal with salt and pepper. Dredge veal in flour to coat;
shake off excess. Heat 1 tablespoon oil in heavy large skillet over
high heat. Working in batches, add veal and saute until cooked
through, about 2 minutes per side. Transfer veal to platter; tent
with foil to keep warm. Repeat with remaining veal, adding more oil
to skillet as necessary.

Add reduced stock mixture, cream, 1/2 cup chopped tomatoes,
4 tablespoons basil and tomato paste to skillet. Simmer until
reduced to sauce consistency, whisking frequently, about 5 minutes.
Add 1/3 cup Gorgonzola; stir until melted.

Pour sauce over veal. Sprinkle with remaining 1/4 cup chopped
tomatoes, 2 tablespoons basil and 1/3 cup Gorgonzola.

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[b-man]

Braised Veal Shanks in Onion Sauce

Makes 6 servings

Ingredients:

6 large red onions, peeled
6 veal shanks cut into 1 1/2-inch slices (with bone and marrow)
4 bay leaves
3 large garlic cloves peeled, left whole
3 whole cloves
6 tablespoons unsalted butter
6 tablespoons extra-virgin olive oil
1/2 cup unbleached flour
1/2 cup dry white wine
grated rind of 1 lemon
2 cups chicken or beef stock, heated
sea salt and freshly ground black pepper to taste
pinch of freshly ground nutmeg

Grémolata:
4 fresh sage leaves
leaves from 15 sprigs of Italian parsley
1 small clove garlic
grated rind of 1 (additional) lemon

Using your Cuisinart fitted with the 2 mm slicing blade (or a mandoline) slice the onions. Soak them for 1/2 hour in a bowl of cold water.

Tie each piece of meat around the sides with string. Make a bouquet garni of the bay leaves, garlic and cloves and tie it up in cheesecloth.

Melt 4 tablespoons butter with the oil in a deep-sided sauté pan over medium heat. When butter is completely melted, drain onions and add to sauté pan.

Cover and cook for 20 minutes, stirring occasionally until translucent.

Use a slotted spoon to transfer the onions to a baking dish, leaving juices in the pan. Add remaining butter and melt it.

NOW, lightly flour veal shanks on both sides but not on the edges.

Add veal shanks to the hot butter mixture. Sauté until golden brown on each side (about 3 minutes per side).

Add wine and let it cook down to a syrup (about 2 minutes).

Preheat oven to 400 degrees F. Arrange meat in a single layer over the onions in the baking dish. Sprinkle the lemon rind (1 lemon only) over the meat, then pour the warmed stock in and add the remaining sauce from the sauté pan.

Season with salt, pepper and nutmeg to taste. Put bag of herbs in the baking dish. Cover dish with aluminum foil and bake for 1 1/2 to 2 hours.

Shake dish 3 or 4 times while cooking (don’t remove cover!) to keep meat from sticking.

Finely chop parsley, sage and garlic together on a board and transfer to a small bowl. Add grated lemon rind and mix.

Transfer veal shanks to a warm serving platter. Remove strings and cover to keep warm.

Discard bag of herbs and pass onion sauce from the baking dish through a food mill (medium hole) into a saucepan. Put saucepan over medium heat.

Taste for salt and pepper and cook about 20 minutes to thicken.

Note: While sauce is cooking, prepare the Risotto Milanese

To serve, sprinkle Grémolata over each serving. Serve with the risotto.

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[b-man]

Spicy Veal Roast

Skimming the fat from the cooking juices in this dish helps lower the fat content.

Yield: 12 servings
Serving size: 3 oz

1/4 tsp salt
1/2 tsp black pepper
1/2 tsp cinnamon
1 1/2 tsp cumin
3 lb boned lean veal shoulder, trimmed, rolled, tied
4 tsp olive oil
1/2 lb onions, peeled
1/2 clove garlic, peeled
2 tsp dried tarragon
4 sprigs fresh parsley
1 tsp thyme
1 bay leaf

1. Mix together salt, pepper, cinnamon, and cumin. Rub over roast.

2. Heat 2 teaspoons of oil in large skillet. Add onions, garlic, and tarragon. Cover and cook over low heat for 10 minutes. Set aside.

3. Heat remaining 2 teaspoons of oil in ovenproof pan large enough to hold all ingredients. Brown meat on all sides.

4. Add garlic-onion mixture. Add parsley, thyme, and bay leaf. Cover.

5. Bake in 325 degrees F oven for 1 1/2 hours, or until meat is tender.

6. Remove meat to serving platter. Skim fat from cooking juices. Remove bay leaf and parsley. Cut roast in 1/4- to 1/2-inch slices. Pour a little cooking juice over roast and serve rest on side.

B-man

[b-man]

Veal Piccata

Yield: 4 servings
Preparation Time: 10 min
Cooking Time: 10 min

Ingredients

1/3 cup all-purpose flour
1/2 tsp table salt
1/4 tsp black pepper
1 pound lean veal sirloin, four 4 oz cutlets
2 tsp olive oil
1/3 cup canned chicken broth
3 Tbsp fresh lemon juice
2 Tbsp wine, white
1 Tbsp light butter
2 tsp parsley, fresh, chopped

Mix flour, 1/4 teaspoon of salt and 1/8 teaspoon of pepper together in a small, shallow bowl; coat veal cutlets with flour mixture. Heat oil in a nonstick skillet and cook cutlets until just cooked through and golden, about 2 minutes a side; set aside and keep warm.

Deglaze skillet (add liquid to remove remaining pieces of food) with broth, lemon juice and wine. Reduce heat to medium and reduce mixture by half. Swirl in butter, then parsley and pour over cutlets.

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