Veal Oscar
Ingredients:
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.
In a shallow dish combine flour, salt and pepper; coat pieces of veal. In a saute pan over medium heat, melt 1 tablespoon 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. 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 Bearnaise. Serve hot.
VARIATION:chicken or turkey cutlets for veal.
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 in a saucepan containing simmering water, or use a double boiler. Whisk the egg yolks 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.
Veal Chops with mushrooms
Ingredients:
- 4 veal loin chops, about 1 inch thick
- 7 tablespoons butter or margarine, divided
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon dried leaf tarragon
- 1 teaspoon Kitchen Bouquet or Gravy Master gravy browning liquid
- 3/4 cup dry white wine
- 1 can (10 1/2 ounces) condensed beef broth, or 1 cup strong beef broth
- 8 ounces sliced mushrooms
- 2 tablespoons lemon juice
- 1 small onion, sliced
- 1 small clove garlic, crushed
Instructions:
In a medium saucepan, melt 4 tablespoons of butter; remove from heat and stir in the flour, 1 teaspoon salt, tarragon, and gravy browning sauce. Add enough wine to the beef broth to make 2 cups.
Veal Cacciatore
Ingredients:
Coat veal cubes in flour, salt and pepper. In large skillet brown veal in oil. Remove veal. In same skillet saute onion, parsley and mushrooms. Return veal to skillet, and add tomato sauce and water. Add basil and oregano, and simmer for 30 minutes covered.
Veal Sauce Morels
Ingredients:
- 1 1/2 lbs veal loin, cut into 1/2 inch slices
- 2 Tbsp olive oil
- 1 oz dried morel mushrooms, reconstituted, or 4 oz fresh morels, finely chopped
- 1 small onion, finely minced
- 1 C Hollandaise sauce (recipe included separately)
- 1/2 C cream
- salt and pepper
Directions 
- Mix Hollandaise sauce with cream, and set over a pot of hot (but not boiling) water to keep warm.
- In a large skillet, heat 1 Tbsp olive oil. Salt and pepper veal according to taste, and brown medallions on each side, 2-3 minutes. Remove to plate, cover, and keep warm in oven at 170 degrees F.
- Add remaining tablespoon of oil to the pan, and cook onions until soft and the color starts to turn.
- Add morels and cook until softened.
- Salt and pepper to taste.
- Stir onion-morel mixture into the Hollandaise sauce, reserving 1/4 cup for garnish, if desired.
- Divide veal medallions, sauce, and garnish among 4 plates and serve
Veal Tenderloin wrapped with bacon.
Ingredients:
- 1 1/2 lbs veal loin, cut into 1/2 inch slices
- 2 Tbsp olive oil
- 1 oz dried morel mushrooms, reconstituted, or 4 oz fresh morels, finely chopped
- 1 small onion, finely minced
- 1 C Hollandaise sauce (recipe included separately)
- 1/2 C cream
- salt and pepper
Directions
- Mix Hollandaise sauce with cream, and set over a pot of hot (but not boiling) water to keep warm.
- In a large skillet, heat 1 Tbsp olive oil. Salt and pepper veal according to taste, and brown medallions on each side, 2-3 minutes. Remove to plate, cover, and keep warm in oven at 170 degrees F.
- Add remaining tablespoon of oil to the pan, and cook onions until soft and the color starts to turn.
- Add morels and cook until softened.
- Salt and pepper to taste.
- Stir onion-morel mixture into the Hollandaise sauce, reserving 1/4 cup for garnish, if desired.
- Divide veal medallions, sauce, and garnish among 4 plates and serve.
Veal Saltimbocca
Ingredients:
Ingredients
- 12 ounces boneless veal leg top round steak or veal leg sirloin steak, cut 1/4 inch thick, or 12 ounces boneless, skinless chicken breast halves
- 4 slices prosciutto (2 ounces), halved or 2 thin slices cooked ham, quartered
- 8 fresh sage leaves
- 2 teaspoons olive oil or cooking oil
- Dash pepper
- 1/3 cup dry white wine
- 2 tablespoons snipped parsley
- 2 tablespoons grated Parmesan cheese
- 2 cups hot cooked rice
Instructions:
Rinse chicken (if using); pat dry with paper towels. Cut veal or chicken into 8 pieces. Place each piece of meat between two pieces of plastic wrap. Working from the center to the edges, pound the meat lightly with the flat side of a meat mallet to 1/8-inch thickness. Remove plastic wrap. Place a slice of prosciutto or ham on top of each piece of meat. Add a sage leaf; secure with a wooden pick.
Pour the oil into a 12-inch skillet; heat over medium-high heat for 1 minute. Add the veal or chicken. Cook for 1 to 2 minutes on each side or until tender and no longer pink. Season with the pepper. Remove meat from skillet; cover and keep meat warm.
Remove skillet from heat; let cool 1 minute. Carefully add the wine. Return skillet to heat; cook for 2 to 3 minutes or until wine is reduced slightly, scraping up browned bits in skillet. Add the pan juices, parsley, and Parmesan cheese to the rice; toss to combine. Remove wooden picks from meat. Serve meat on top of rice. Makes 4 servings.
Breaded Veal Cutlets
Ingredients:
Sauce:
Purchase slices of veal from the leg which have been cut one-half inch thick. Recently, supermarkets have been slicing veal cutlets more thinly (1/4" thick or less) which is not the traditional method, which gives more substance to the cutlets.
Combine bread crumbs and Parmesan cheese in a shallow bowl (for dredging). If desired, a pinch of oregano, parsley, rosemary, and basil may be added to season the breadcrumbs, but only use a pinch, and be sure that these are finely minced (a food processor can be put to good advantage). Fresh herbs are preferred.
Very finely mince 1 clove garlic and the parsley together; mash together with the side of the knife or cleaver with a pinch of coarse salt. Add this to 1 egg which has been beaten with 1 tablespoon cold water. Sprinkle Parmesan cheese over the egg mixture. Stir to combine in a shallow bowl, for dipping.
In a large skillet, heat the oil, and butter (optional) with the remaining whole cloves of garlic. Turn the garlic cloves so that they take on color evenly, but do not allow to brown. Mash the cloves into the oil using the tines of a fork when they become toasted, then remove.
Pat the veal dry using a paper towel so that the coatings will stick. Season the veal with salt, pepper, and paprika. Dip each piece of veal into the seasoned bread crumbs coating both sides well. Dip into the egg mixture. Roll in the bread crumbs a second time.
Pan fry the veal cutlets in the olive oil, carefully turning once, until well browned on both sides.
Cover and continue cooking over low heat until thoroughly cooked and tenderized, which can take 30-40 minutes.
Sauce:Halfway through the cooking time (around 20 minutes) add:
To the oil; stir in 1 quart of pasta sauce after a few minutes of sautéing the herbs. Simmer over low heat until veal is tender, making sure veal is covered with sauce.
Serve over pasta, sprinkled with freshly grated Parmesan or Romano cheese and garnished with fresh basil. Or place veal in a casserole and sprinkle with slices of fresh mozzarella and Parmesan or Provolone and heat until cheese melts before serving with pasta or in sub sandwiches.
Osso Bucco Mianese
Ingredients:
GREMOLATA:
In a large shallow platter, season flour with salt and pepper. Dredge the veal shanks in the mixture and tap off any excess. In a large heavy skillet or Dutch oven, over medium flame, heat the oil and butter. Sear the shanks on all sides, turn bones on sides to hold in marrow. Add more oil and butter if needed. Remove the browned veal shanks and set aside.
Add onion, celery, carrots, garlic, bay leaves and parsley to the pan and cook until softened. Season with salt and pepper. Raise the heat to high, add the wine and deglaze the pan. Return the shanks to the pan, add the stock and tomatoes, drizzle with olive oil. Reduce the heat to low, cover and cook for about 1 1/2 hours or until the meat is tender. Baste the meat a few times during cooking. Remove the cover, continue to simmer for 10 minutes to reduce the sauce a bit.
For gremolata: combine all ingredients together in a small bowl. Strew the gremolata over the osso buco before serving. Serve osso buco with Saffron Risotto.
SAFFRON RISOTTO:
In a saucepan, bring chicken broth to a simmer. Keep warm over low heat. In a large saute pan, melt butter over medium heat. Add oil and rice and cook for 2 minutes, stirring to coat each grain. When rice begins to make a crackling sound, add saffron threads. Add 1 cup of the warm chicken broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to stir, allowing the rice to absorb each addition of broth before adding more. Test the rice for doneness, it should be al dente but creamy. Remove risotto from heat, add grated cheese, salt and pepper. Serve at once with Osso Buco Milanese.
Veal Parmigiana
Ingredients:
Mix bread crumbs and Parmesan cheese. Dip each piece of veal in egg and then coat with crumb mixture. Spread onions in bottom of 9 x 12 inch Pyrex dish. Arrange veal over onions. Preheat microwave/convection oven to 300 degrees. Put dish on lowest rack and cook 12 to 15 minutes. Pour sauce over veal and sprinkle on Mozzarella. Cook 5 more minutes. Sprinkle on Parmesan and parsley; serve.
For conventional oven, bake at 325 degrees for 30 minutes. Add sauce and cheese. Bake 5 more minutes.
Veal Napoletana
Ingredients:
Garnish:2 tablespoons chopped parsley
Pound veal slices so they are thin and flat. Mix together all filling ingredients and place mixture equally in middle of slices of veal. Roll and secure with tooth pick.
Fry onions in olive oil until golden. Add meat rolls and toss till brown. Reduce heat and cook for 20 minutes. Season. Plate veal, pour sauce on top and sprinkle with parsley.
Sauce:
Place tomatoes in a heatproof bowl. Cover with boiling water. Stand for 30 seconds. Refresh in cold water. Drain and peel. Halve, deseed and roughly chop flesh.
Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring, for 5 minutes. Stir in tomatoes, tomato paste, sugar and bay leaves. Cover. Bring to the boil.
Reduce heat to low. Partially cover. Cook, stirring occasionally, for 1 hour or until sauce thickens. Season with salt and pepper. Remove bay leaves. Toss with pasta. Serve with parmesan.
Veal Cotechino
Ingredients:
Instructions:
Grind the meat and skin coarsley. Mix with remaining ingredients and run through the fine disk. Prepare casings, stuff and twist off into 6-8" links. Separate links, and allow to dry, uncovered, in the refrigerator for two days, turnig so they dry evenly. Boil for 45 minutes to eat immediately or boil cool and pack in canning jars with hot melted fat pured over them and store in fridge up to a month. To use, scoop the sausages out of the jar and reheat them. If they are drained well after reheating, they are not nearly as high in fat as you think.
Stuffed Veal Roll
Ingredients:
Begin by pounding the meat with the flat of a knife, being careful to keep the slab rectangular in shape, and not puncturing it. Next, lay the slices of prosciutto or mortadella over the meat. Trim the tips off the hardboiled eggs to reveal the yolks, and lay them lengthwise down the middle of the piece of meat. Trim the rind from the lard if need be, put it around the eggs, then sprinkle the diced cheese and parsley sprigs over everything, along with the garlic, minced, and the spring onion.
To complete the filling combine the ground meat, grated cheese, peas, and, if you want, some fresh sausage. Spread the mixture over the other ingredients in the filling, and roll the meat up around it. Tie the roll with string lengthwise and widthwise and down, to produces a salami; Put the farsumagru in a large pan and brown it either in the fat from cooking sausages, or a mix of lard and oil.
At this point the farsumagru is ready to take its place in a festive ragù. Or, if it is to reign in glory by itself at the table, sprinkle it with red wine and continue cooking until the wine has evaporated. Then add some tomato sauce, diluted in water, and simmer the roll for about an hour, covered. When it comes time to serve it transfer it to a platter and remove the string, but wait till you get to the table to slice it into half-inch slices. The beauty of the thing, if it's done right, is the way the brilliant yellow of the yolk is surrounded by the whites, in which are in turn surrounded by the milky lard, with the green of the peas and parsley in the brilliant white of the cheese. This is the farsumagru, the undisputed King of Sicilian meat dishes. Serve it with its sauce.
Veal Stew (Blanquette
Ingredients:
For meat and vegetables
For Sauce
Instructions:
Stew meat and vegetables:
Cut meat away from veal breastbone, reserving bone, and cut meat into 2-inch pieces.
Bring veal breast and shoulder, veal bone, and water to a boil over moderate heat in a 7- to 8-quart heavy pot, skimming froth. While water is heating, wrap parsley, thyme, bay leaf, and peppercorns in a small square of cheesecloth and tie into a bundle to make a bouquet. Add bouquet garni and onions to pot and simmer, uncovered, until veal is tender, 1 1/4 to 1 1/2 hours.
Preheat oven to 300°F.
Transfer veal with a slotted spoon to a heatproof serving dish and keep warm in oven, covered with foil.
Discard veal bone, onions, and bouquet garni, then pour stock through a fine sieve into a large bowl. Return stock to cleaned pot, add carrots and leek, and simmer until tender, 10 to 12 minutes. Transfer vegetables to serving dish. Boil stock until reduced to about 2 1/2 cups, about 10 minutes.
While stock is reducing, heat butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook mushrooms, stirring, until just tender, 6 to 8 minutes. Transfer to serving dish and season veal and vegetables with salt and pepper. Keep warm in oven.
Make sauce:
Season sauce with salt and pepper and pour over veal and vegetables.
Bollito Misto
Instructions:
4 carrots, peeled and cut into thirds
Heat a large braising pot over medium-high heat. Season the beef with salt and pepper. Sear the beef, browning it on both sides, about 5 minutes a side. Carefully add the stock and enough water to just cover the meat. Add the onion, celery, and bay leaf. Bring the liquid to a boil. Lower the heat to a simmer, cover, and cook for 1 hour. Add the carrots and potatoes and cook until the meat is tender, about another hour. Carefully lift out the meat, place on a cutting board, and cover with foil. Strain vegetables from the stock. Discard the celery, onion, and bay leaf. Arrange the carrots and potatoes on a platter and cover with foil to keep warm. Continue cooking the stock uncovered over medium heat until reduced by half, about 20 minutes. Meanwhile, slice the meat against the grain, on an angle. Arrange the meat alongside the carrots and potatoes on the platter. When the stock has reduced, season with salt and pepper, to taste, and transfer to a gravy dish. Serve the Bollito Misto with the gravy and bowls of the Gorgonzola Sauce and the Salsa Verde.
Gorgonzola Sauce:
Put all the ingredients in a food processor and combine until smooth. Serve in a side dish.
Yield: 1 1/4 cups
Spicy Salsa Verde:
In a bowl, stir all the ingredients together until combined. Serve in a side dish.
Veal Piccata
Ingredients:
Pound cutlets with a meat mallet until thick. Salt, pepper and flour meat. In a 12" skillet lightly brown veal in olive oil and butter. Remove veal when brown on both sides. Add oil if necessary. In drippings, pour water, sherry and bouillon cube and 1/2 teaspoon salt. Loosen brown bits from skillet bottom. Return veal to skillet and simmer, covered, 15 minutes. Squeeze juice of one lemon over veal. Thinly slice other lemon for garnish.
Lemon Veal with Capers
Ingredients:
optional: 1/3 cup white wine
(kosher salt course pepper)
Lightly coat scallopini by dipping into and shaking off flour. Heat skillet over medium high, pouring in 2 T oil and 2 T butter. When almost smoking, add scallopini (two rounds is fine, as they won’t all fit at once, add more oil and butter if needed). Cook one minute per side until browned, place under foil on plate to keep warm. When finished cooking veal, using same pan, pour in broth and wine and simmer until reduced by half (about 15 minutes). Off heat, stir in juice from half a lemon (slice other half into wedges to serve on dinner plate), the capers, 1 T of butter if using, salt and pepper to taste. Pour over veal and serve.
Veal Madeira
Ingredients:
Directions
Mix together the flour, salt, oregano, and pepper. Dredge the veal in the flour until well coated. In a large skillet, over medium-high heat, heat 2 Tbs olive oil and 2 Tbs butter. Cook the onion until it just starts to turn gold.
Remove the onion and add the mushrooms to the skillet with 1 Tbs of butter. Cook for 2-3 minutes. Don't overcook. Remove the mushrooms and set aside. Heat 2 Tbs olive oil and 1 Tbs butter over medium-high heat.
Add the veal slices and cook for a few minutes on each side. You will know when to turn it the first time because the edges of the veal will be white. When all the pieces of veal are cooked, put them on a plate and keep them warm. Pour the Madeira and white wine into the oil and warm. Mix in the mushrooms and onion. Let simmer for 2 minutes.
Return the veal to the skillet and simmer for 10 minutes. Make certain all veal slices are coated with the sauce.
Serve immediately.
Veal Mozzarella
Ingredients:
Instructions
Dredge veal in flour. Saute veal in oil for 2 minutes on each side. When done, drain oil, add butter, roux and sherry. Bring to a boil lower heat and simmer for 2 minutes, stirring constantly. At this point, layer 2 mozzarella slices on each piece of veal. Put pan under broiler to melt cheese. Serve 3 pieces of veal on each plate, spoon sauce over and serve.
Roux:
In mixing bowl, add flour and kitchen bouquet to water while whisking. Mixture must be smooth, with no lumps. Bring chicken broth to a boil. When boiling, whisk in flour mixture, again making sure there are no lumps. Allow to cool, then store, covered, in refrigerator.
