WIENER SCHNITZEL:
4 x 5oz. slices of veal-- pork, chicken or turkey breasts may be substituted
seasoning:
1 tsp. salt
½ tsp. sugar
½ tsp. corn starch
2 tsp. brandy, optional, may omit or use sherry as substitute
freshly ground black pepper
cooking oil
1 egg beaten with 1 tbsp. water
flour for dredging
fresh fine bread crumbs
2 lemons cut into wedges for garnish
Pound meat slightly but evenly with a kitchen mallet; then transfer to a glass bowl. Add seasoning ingredients and let stand 30 minutes.
Dredge pieces of meat in flour, shaking off excess; then dip them in egg mixture. Coat each piece with bread crumbs.
Heat 2 tbsp. oil in a large non-stick skillet until hot and cook the meat, in batches, for 2-3 minutes on each side, over medium-high heat, until browned. Take care not to overcook meat. Remove cooked pieces to heated serving plate to keep warm while cooking the rest.
Serve with lemon wedges.
Thursday, March 29, 2012
VEAL: This should be a nice & easy recipe to please the veal lovers in your family.
VEAL WITH PINE NUTS AND WINE SAUCE:
1 lb. veal scaloppini
flour for dredging
1/3 cup pine nuts
3 tbsp. olive oil
1 cup sliced button mushrooms
3 slices pancetta or bacon
1/3 cup leeks, white part, finely chopped
½ tsp. Dijon mustard
½ cup each beef consommé or strong stock & dry white wine
½ cup whipping cream
salt and pepper
cooking oil
Place pine nuts in a single layer in a baking sheet and toast in a preheated 350 degrees F. for 5 or more minutes, watching carefully not to burn the nuts, or until golden. Set aside to cool.
In a large skillet over medium heat, heat olive oil until hot and cook pancetta or bacon. Add leeks and cook for 5 to 10 minutes, or until softened. Add mustard and wine and simmer mixture for 3-4 minutes longer. Add cream and bring to a boil. Reduce heat and simmer until liquid reduces and sauce thickens. Remove from heat but keep warm.
Pound veal pieces slightly with a meat mallet, season with salt and pepper and dredge the pieces in flour, shaking off excess. Add oil to skillet and heat until hot over medium high heat. Cook veal in batches for 1-2 minutes on each side. Transfer cooked meat to a heated serving plate to keep warm.
Pour hot sauce over to serve, garnished with pine nuts.
1 lb. veal scaloppini
flour for dredging
1/3 cup pine nuts
3 tbsp. olive oil
1 cup sliced button mushrooms
3 slices pancetta or bacon
1/3 cup leeks, white part, finely chopped
½ tsp. Dijon mustard
½ cup each beef consommé or strong stock & dry white wine
½ cup whipping cream
salt and pepper
cooking oil
Place pine nuts in a single layer in a baking sheet and toast in a preheated 350 degrees F. for 5 or more minutes, watching carefully not to burn the nuts, or until golden. Set aside to cool.
In a large skillet over medium heat, heat olive oil until hot and cook pancetta or bacon. Add leeks and cook for 5 to 10 minutes, or until softened. Add mustard and wine and simmer mixture for 3-4 minutes longer. Add cream and bring to a boil. Reduce heat and simmer until liquid reduces and sauce thickens. Remove from heat but keep warm.
Pound veal pieces slightly with a meat mallet, season with salt and pepper and dredge the pieces in flour, shaking off excess. Add oil to skillet and heat until hot over medium high heat. Cook veal in batches for 1-2 minutes on each side. Transfer cooked meat to a heated serving plate to keep warm.
Pour hot sauce over to serve, garnished with pine nuts.
VEAL: The buttermilk sauce helps to make this everyday dish delightful.
VEAL WITH BUTTERMILK SAUCE:
1 ½ lb. veal, cut into 1-inch thin strips
2 tbsp. all purpose flour
1 ½ tsp. salt + ¼ tsp. pepper
1 tbsp. cooking oil
1/2 cup sliced onions
½ cup dry white wine
½ tsp. prepared mustard
1 tbsp. tomato paste
1 tbsp. dried parsley flakes
½ cup buttermilk
Combine flour, salt and pepper in a large re-sealable plastic bag. Add veal pieces and shake the bag slightly to coat veal with seasoned flour.
In a large heavy skillet, heat oil over medium high-heat and brown veal for 1-2 minutes. Season veal with salt and pepper to taste if necessary. Remove and keep warm.
Add onions, mustard, tomato paste, parsley flakes and wine into skillet. Stir to blend well. Bring to a boil, cover and simmer at reduced heat for 10 minutes. Return veal to pan and stir in buttermilk. Cook over low heat for a few minutes to heat through but do not boil.
Serve with hot buttered noodles.
1 ½ lb. veal, cut into 1-inch thin strips
2 tbsp. all purpose flour
1 ½ tsp. salt + ¼ tsp. pepper
1 tbsp. cooking oil
1/2 cup sliced onions
½ cup dry white wine
½ tsp. prepared mustard
1 tbsp. tomato paste
1 tbsp. dried parsley flakes
½ cup buttermilk
Combine flour, salt and pepper in a large re-sealable plastic bag. Add veal pieces and shake the bag slightly to coat veal with seasoned flour.
In a large heavy skillet, heat oil over medium high-heat and brown veal for 1-2 minutes. Season veal with salt and pepper to taste if necessary. Remove and keep warm.
Add onions, mustard, tomato paste, parsley flakes and wine into skillet. Stir to blend well. Bring to a boil, cover and simmer at reduced heat for 10 minutes. Return veal to pan and stir in buttermilk. Cook over low heat for a few minutes to heat through but do not boil.
Serve with hot buttered noodles.
Wednesday, March 28, 2012
VEAL: When BBQing in the summer, consider serving veal chops as a pleasing alternative.
VEAL CHOPS WITH CAPER BUTTER:
4 veal chops, well trimmed, about 3/4-inch thick
salad greens
salt and freshly-ground pepper
caper butter:
2 tbsp. capers, drained, finely chopped
2 tbsp. dry white wine
2 tsp. lemon zest
4 tbsp. butter, softened
Mix together butter, white wine, capers, lemon zest, salt and pepper to taste with a wooden spoon. Shape into a log. Wrap with plastic wrap or wax paper and refrigerate until required.
Preheat barbeque to hot direct heat and lightly oil the grill. Cook veal for 4-5 minutes on each side depending on taste of doneness. Turn over once and add salt and pepper to taste.
Alternately, heat a mixture of oil and butter over medium-high heat in a heavy skillet. Pan-fry chops for 4 minutes on the first side. Turn over and add salt and pepper to taste. Cook for 3-4 minutes on the second side for medium. If more well-done meat is preferred, cook 1-2 minutes longer per side.
Transfer veal to heated serving plates. Top each chop with slices of caper butter and serve immediately with fresh salad greens.
4 veal chops, well trimmed, about 3/4-inch thick
salad greens
salt and freshly-ground pepper
caper butter:
2 tbsp. capers, drained, finely chopped
2 tbsp. dry white wine
2 tsp. lemon zest
4 tbsp. butter, softened
Mix together butter, white wine, capers, lemon zest, salt and pepper to taste with a wooden spoon. Shape into a log. Wrap with plastic wrap or wax paper and refrigerate until required.
Preheat barbeque to hot direct heat and lightly oil the grill. Cook veal for 4-5 minutes on each side depending on taste of doneness. Turn over once and add salt and pepper to taste.
Alternately, heat a mixture of oil and butter over medium-high heat in a heavy skillet. Pan-fry chops for 4 minutes on the first side. Turn over and add salt and pepper to taste. Cook for 3-4 minutes on the second side for medium. If more well-done meat is preferred, cook 1-2 minutes longer per side.
Transfer veal to heated serving plates. Top each chop with slices of caper butter and serve immediately with fresh salad greens.
VEAL: Stuffing veal pieces with ham not only adds falvour, but also helps to prevent dryness.
VEAL ROLLS WITH HAZELNUT SAUCE:
8 x 4 oz each veal scaloppini
8 slices cooked ham
several cloves garlic
2 tbsp. chopped parsley
2/3 cup toasted, skinned and ground hazelnuts
1 onion, finely chopped
1 ¼ cup dry white wine + ¾ cup chicken stock
¼ tsp. cinnamon
salt and pepper
cooking oil
Flatten slightly the scaloppini between sheets of wax paper. Rub each piece of meat with a cut garlic clove, and sprinkle with salt and pepper to taste. Arrange a slice of ham over each piece of veal and sprinkle with chopped parsley. Roll up the veal jelly-roll fashion.
Heat an non-stick saucepan or skillet large enough to hold the rolls in a single layer with 2 tbsp. oil and sear the rolls over med-high heat for 1-2 minutes, or until they are browned. Reserve and keep warm.
Add onion to skillet and cook for 2-3 minutes to soften. Reduce heat to medium-low and add hazelnuts. Cook mixture for 2-3 minutes, or until well-browned. Pour in white wine, stock and cinnamon. Bring to a boil, stirring continuously. Return rolls to skillet, taste and adjust seasoning. Reduce heat to medium or medium low and cook veal for 10-15 minutes, or until preferred doneness, basting rolls with sauce frequently.
Transfer rolls to a heated serving platter and spoon sauce over to serve.
8 x 4 oz each veal scaloppini
8 slices cooked ham
several cloves garlic
2 tbsp. chopped parsley
2/3 cup toasted, skinned and ground hazelnuts
1 onion, finely chopped
1 ¼ cup dry white wine + ¾ cup chicken stock
¼ tsp. cinnamon
salt and pepper
cooking oil
Flatten slightly the scaloppini between sheets of wax paper. Rub each piece of meat with a cut garlic clove, and sprinkle with salt and pepper to taste. Arrange a slice of ham over each piece of veal and sprinkle with chopped parsley. Roll up the veal jelly-roll fashion.
Heat an non-stick saucepan or skillet large enough to hold the rolls in a single layer with 2 tbsp. oil and sear the rolls over med-high heat for 1-2 minutes, or until they are browned. Reserve and keep warm.
Add onion to skillet and cook for 2-3 minutes to soften. Reduce heat to medium-low and add hazelnuts. Cook mixture for 2-3 minutes, or until well-browned. Pour in white wine, stock and cinnamon. Bring to a boil, stirring continuously. Return rolls to skillet, taste and adjust seasoning. Reduce heat to medium or medium low and cook veal for 10-15 minutes, or until preferred doneness, basting rolls with sauce frequently.
Transfer rolls to a heated serving platter and spoon sauce over to serve.
VEAL: Enjoy this simple pan-fried veal recipe.
VEAL MARENGO:
4 lb. boneless veal shoulder
6 tbsp. all purpose flour
¾ tsp. salt + ½ tsp. freshly ground pepper
4 tbsp. oil
2 cups chopped onions
2 cloves garlic, chopped
1 ½ cups white wine + 1 ½ - 2 cups chicken stock
spice mix:
4 sprigs fresh mint
½ tsp. dried rosemary
pinch cayenne pepper
1 ½ lb. fresh tomatoes, chopped ½ lb. fresh mushrooms, quartered
2 tbsp. butter ¼ cup chopped flat-leaf parsley
Trim and cut veal into 2-inch cubes. Season flour with ¼ tsp. each of salt and pepper; and toss veal in flour to coat.
In a large non-stick skillet over medium-high heat, heat 3 tbsp. oil until hot and brown veal in batches. Transfer cooked meat and its juice to a large bowl.
Add 1 more spoon of oil to pan and cook onions and garlic for 2-3 minutes. Add wine and stock and turn heat to high. Scrape up brown bits from pan and cook, uncovered, to reduce liquid slightly. Return meat to skillet together with the spice mix and the remainder of salt and pepper. Bring to the boil; then reduce heat and simmer mixture for about 1 to 1½ hours, or until meat is tender.
Fifteen minutes before cooking is done, add mushrooms and tomatoes. Cook for 10 to 15 minutes; then discard mint. Remove pan from heat and stir in butter and chopped parsley.
Serve with buttered noodles or boiled rice.
4 lb. boneless veal shoulder
6 tbsp. all purpose flour
¾ tsp. salt + ½ tsp. freshly ground pepper
4 tbsp. oil
2 cups chopped onions
2 cloves garlic, chopped
1 ½ cups white wine + 1 ½ - 2 cups chicken stock
spice mix:
4 sprigs fresh mint
½ tsp. dried rosemary
pinch cayenne pepper
1 ½ lb. fresh tomatoes, chopped ½ lb. fresh mushrooms, quartered
2 tbsp. butter ¼ cup chopped flat-leaf parsley
Trim and cut veal into 2-inch cubes. Season flour with ¼ tsp. each of salt and pepper; and toss veal in flour to coat.
In a large non-stick skillet over medium-high heat, heat 3 tbsp. oil until hot and brown veal in batches. Transfer cooked meat and its juice to a large bowl.
Add 1 more spoon of oil to pan and cook onions and garlic for 2-3 minutes. Add wine and stock and turn heat to high. Scrape up brown bits from pan and cook, uncovered, to reduce liquid slightly. Return meat to skillet together with the spice mix and the remainder of salt and pepper. Bring to the boil; then reduce heat and simmer mixture for about 1 to 1½ hours, or until meat is tender.
Fifteen minutes before cooking is done, add mushrooms and tomatoes. Cook for 10 to 15 minutes; then discard mint. Remove pan from heat and stir in butter and chopped parsley.
Serve with buttered noodles or boiled rice.
Tuesday, March 27, 2012
VEAL: This is a "veal" version of the traditional Italian "Chicken Marengo" dish made famous by having been enjoyed by Napoleon after the Battle of Marengo.
VEAL MARENGO:
4 lb. boneless veal shoulder
6 tbsp. all purpose flour
¾ tsp. salt + ½ tsp. freshly ground pepper
4 tbsp. oil
2 cups chopped onions
2 cloves garlic, chopped
1 ½ cups white wine + 1 ½ - 2 cups chicken stock
spice mix:
4 sprigs fresh mint
½ tsp. dried rosemary
pinch cayenne pepper
1 ½ lb. fresh tomatoes, chopped ½ lb. fresh mushrooms, quartered
2 tbsp. butter ¼ cup chopped flat-leaf parsley
Trim and cut veal into 2-inch cubes. Season flour with ¼ tsp. each of salt and pepper; and toss veal in flour to coat.
In a large non-stick skillet over medium-high heat, heat 3 tbsp. oil until hot and brown veal in batches. Transfer cooked meat and its juice to a large bowl.
Add 1 more spoon of oil to pan and cook onions and garlic for 2-3 minutes. Add wine and stock and turn heat to high. Scrape up brown bits from pan and cook, uncovered, to reduce liquid slightly. Return meat to skillet together with the spice mix and the remainder of salt and pepper. Bring to the boil; then reduce heat and simmer mixture for about 1 to 1½ hours, or until meat is tender.
Fifteen minutes before cooking is done, add mushrooms and tomatoes. Cook for 10 to 15 minutes; then discard mint. Remove pan from heat and stir in butter and chopped parsley.
Serve with buttered noodles or boiled rice.
4 lb. boneless veal shoulder
6 tbsp. all purpose flour
¾ tsp. salt + ½ tsp. freshly ground pepper
4 tbsp. oil
2 cups chopped onions
2 cloves garlic, chopped
1 ½ cups white wine + 1 ½ - 2 cups chicken stock
spice mix:
4 sprigs fresh mint
½ tsp. dried rosemary
pinch cayenne pepper
1 ½ lb. fresh tomatoes, chopped ½ lb. fresh mushrooms, quartered
2 tbsp. butter ¼ cup chopped flat-leaf parsley
Trim and cut veal into 2-inch cubes. Season flour with ¼ tsp. each of salt and pepper; and toss veal in flour to coat.
In a large non-stick skillet over medium-high heat, heat 3 tbsp. oil until hot and brown veal in batches. Transfer cooked meat and its juice to a large bowl.
Add 1 more spoon of oil to pan and cook onions and garlic for 2-3 minutes. Add wine and stock and turn heat to high. Scrape up brown bits from pan and cook, uncovered, to reduce liquid slightly. Return meat to skillet together with the spice mix and the remainder of salt and pepper. Bring to the boil; then reduce heat and simmer mixture for about 1 to 1½ hours, or until meat is tender.
Fifteen minutes before cooking is done, add mushrooms and tomatoes. Cook for 10 to 15 minutes; then discard mint. Remove pan from heat and stir in butter and chopped parsley.
Serve with buttered noodles or boiled rice.
VEAL: This is another easy to follow veal chop recipe.
VEAL CHOPS WITH TOMATOES & HERBS:
2 x 8 oz. veal chops, about 1-inch thick
3 tbsp. olive oil
½ tsp. finely chopped garlic
1 x 14 oz. can tomatoes
salt and freshly-ground pepper
½ tsp. each finely chopped fresh oregano& basil
1 tsp. finely chopped fresh parsley
2 tbsp. cooking oil
Pound veal chops lightly to flatten and tenderize. In a heavy skillet over high heat, heat cooking oil until hot and sauté veal 6-8 minutes on each side, depending on thickness of the cut. Add salt and pepper to taste when turning the chops over. Keep warm.
Sauté garlic in the olive oil in a separate pan over medium heat; and be careful not to burn garlic. Add tomatoes and bring to a boil, break tomatoes up with a wooden spoon while cooking. Simmer tomatoes, uncovered, for 15 minutes. Add salt and pepper to taste, oregano & basil; toss well together into sauce.
Pour tomato sauce over veal chops, and garnish with parsley to serve.
2 x 8 oz. veal chops, about 1-inch thick
3 tbsp. olive oil
½ tsp. finely chopped garlic
1 x 14 oz. can tomatoes
salt and freshly-ground pepper
½ tsp. each finely chopped fresh oregano& basil
1 tsp. finely chopped fresh parsley
2 tbsp. cooking oil
Pound veal chops lightly to flatten and tenderize. In a heavy skillet over high heat, heat cooking oil until hot and sauté veal 6-8 minutes on each side, depending on thickness of the cut. Add salt and pepper to taste when turning the chops over. Keep warm.
Sauté garlic in the olive oil in a separate pan over medium heat; and be careful not to burn garlic. Add tomatoes and bring to a boil, break tomatoes up with a wooden spoon while cooking. Simmer tomatoes, uncovered, for 15 minutes. Add salt and pepper to taste, oregano & basil; toss well together into sauce.
Pour tomato sauce over veal chops, and garnish with parsley to serve.
VEAL: Veal chops are regular items on most restaurant menus. Please try this simple recipe at home.
VEAL CHOPS IN WINE SAUCE:
6 x 6-8 oz veal chops, about 1-inch thick
salt and freshly-ground pepper
3 tbsp. olive oil
3 tbsp. flour
1 tsp. freshly chopped sage
1 cup strong beef stock
6 tbsp. Marsala wine
Sprinkle salt, pepper, sage, and flour on both sides of the veal chops. Put olive oil in a large non-stick saucepan or skillet and heat oil over medium heat until very hot. Add chops and cook until both sides are golden brown, and done to desired doneness. For 1-inch thick chops about 6-8 minutes per side. Remove from pan and keep warm.
Deglaze the pan with Marsala wine, scraping down brown bits and add in beef stock. Simmer mixture for 5 minutes, season with salt and pepper to taste. Pour the sauce on top of veal chops to serve.
6 x 6-8 oz veal chops, about 1-inch thick
salt and freshly-ground pepper
3 tbsp. olive oil
3 tbsp. flour
1 tsp. freshly chopped sage
1 cup strong beef stock
6 tbsp. Marsala wine
Sprinkle salt, pepper, sage, and flour on both sides of the veal chops. Put olive oil in a large non-stick saucepan or skillet and heat oil over medium heat until very hot. Add chops and cook until both sides are golden brown, and done to desired doneness. For 1-inch thick chops about 6-8 minutes per side. Remove from pan and keep warm.
Deglaze the pan with Marsala wine, scraping down brown bits and add in beef stock. Simmer mixture for 5 minutes, season with salt and pepper to taste. Pour the sauce on top of veal chops to serve.
Monday, March 26, 2012
VEAL: THis can be a roast served on special family occasions, or as a meal to delight your guests.
ROAST STUFFED VEAL LOIN:
8 oz. piece of smoked bacon
3 lb. boned veal loin
1 tbsp. oil + 2 tbsp. butter
2 tbsp. all purpose flour
2/3 cup hot beef or veal stock
½ cup dry white wine
salt and pepper
Preheat oven to 325 degrees F. Remove rind from bacon and cut into 1-inch wide strips.
Place veal on a chopping board and season it with salt and pepper to taste. Place strips of bacon lengthways along the veal, then roll the meat round the bacon and tie into a neat shape with kitchen strings.
Heat oil and butter in a non-stick heavy skillet over medium-high heat. Add veal roll and brown on all sides. Season meat with salt and pepper on the outside and transfer to an oven-proof casserole. Cover casserole and cook in oven for 1 ½ hours, or until juices run clear.
Transfer meat from casserole to a warm serving plate; and allow to rest for 10 minutes before carving.
Pour off excess fat from the casserole and put it on the stove over medium-low heat. Add flour and scrape up brown bits from the bottom and sides of casserole. Cook flour for 2-3 minutes, stirring frequently. Gradually whisk in hot stock and the wine. Bring mixture to a simmer and cook for 2-3 minutes, or until sauce thickens. Taste and adjust seasoning; then pour into warmed gravy boat.
Carve meat into thick slices to serve with gravy.
8 oz. piece of smoked bacon
3 lb. boned veal loin
1 tbsp. oil + 2 tbsp. butter
2 tbsp. all purpose flour
2/3 cup hot beef or veal stock
½ cup dry white wine
salt and pepper
Preheat oven to 325 degrees F. Remove rind from bacon and cut into 1-inch wide strips.
Place veal on a chopping board and season it with salt and pepper to taste. Place strips of bacon lengthways along the veal, then roll the meat round the bacon and tie into a neat shape with kitchen strings.
Heat oil and butter in a non-stick heavy skillet over medium-high heat. Add veal roll and brown on all sides. Season meat with salt and pepper on the outside and transfer to an oven-proof casserole. Cover casserole and cook in oven for 1 ½ hours, or until juices run clear.
Transfer meat from casserole to a warm serving plate; and allow to rest for 10 minutes before carving.
Pour off excess fat from the casserole and put it on the stove over medium-low heat. Add flour and scrape up brown bits from the bottom and sides of casserole. Cook flour for 2-3 minutes, stirring frequently. Gradually whisk in hot stock and the wine. Bring mixture to a simmer and cook for 2-3 minutes, or until sauce thickens. Taste and adjust seasoning; then pour into warmed gravy boat.
Carve meat into thick slices to serve with gravy.
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