Tag Archives: veal

Scaloppini Cu Marsala – Veal Scaloppine with Marsala

Scaloppini Cu Marsala - Veal Scaloppine with Marsala

Marsala is one of my favorite wines, mostly due to the fact that it makes such a wonderfully earthy sauce. Adding Marsala to veal is akin to adding marshmallow with chocolate, given me the impression that these two together in a relationship is simply meant. to. be.

Add in the fact that this recipe can be made in less than 10 minutes and you have the perfect weekday meal.

Oh, and for the record? Scaloppine means a very thin cut of meat.

  • 1 1/2 lbs veal scaloppine
  • flour
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 cup dry Marsala
  • Salt and pepper

Dredge the veal in the flour, tapping off any excess.

Heat the oil and 2 Tablespoons of the butter in a large skillet over medium-high heat. Once the skillet reaches temperature, add the veal and fry until brown (approximately 3-4 minutes per side) Add the Marsala and allow a bit of it to evaporate.

Remove the veal from the pan, and add the remaining butter to the wine sauce, a little bit at a time. Whisk together and allow the sauce to reduce. When it gets to a consistency that you find appealing, pour over the veal.

Serves 4

Technorati Tags: Food, Recipes, Italian Food, Veal,


Scaloppine di Vitello – (Veal Scaloppine)

Veal Scaloppine

This dish is one of the ones that has dozens, if not hundreds of interpretations. The only real definition for Veal Scaloppine is that veal scallops be sauteed in a decent butter sauce of some sort, hopefully chock full o’ Italian ingredients. Vermouth and Lemon meet these requirements nicely, although oranges, capers, marsala also would have done in a pinch. This recipe is not the end all be all. It is simply the one I choose to make today.

With the veal, you can pound the scallops flat or not, I chose not, for no other reason than I think that the veal medallions were tender enough without me going to town on them with a mallet.

I’m not sure if this dish is Ligurian in its ancestry, so I’m not going to count it among the three. Consider this one a freebie.

  • 1 1/2 lb veal scallops
  • salt
  • 1 teaspoon ground pepper
  • 1/2 cup AP Flour
  • 5 Tablespoons Butter
  • 1 Tablespoon Olive Oil
  • 1/3 cup dry vermouth
  • 2 Tablespoons Lemon Juice
  • 2 teaspoons grated Lemon Zest

Coat the scallops with salt and pepper to your preference. Dip them into flour, coating them lightly but thoroughly. Tap them to remove any excess flour.

Heat 3 Tablespoons of butter and the Tablespoon of oil in a large skillet over high heat. For you high heat fanatics, this here is your time to shine. Once the butter has been thoroughly melted, add as many pieces of the veal that fit. Brown for 2 minutes on one side. Flip with tongs and cook for another 2 minutes. They should be brown but not burnt. Place them in a serving dish or on a plate.

Add the vermouth to the still hot and heated skillet. Add the remaining butter and combine well, ensuring you get all of the tasty brown bits stuck to the bottom that had been left behind by the veal. Reduce by 1/2. Pour over the scallops and top with the lemon juice and the lemon zest.

Plate and serve!

Serves 4
Technorati Tags: Food & Drink, Recipes, veal


Costoletta alla Milanese

Costoletta alla Milanese
I love veal.

There, I said it. No guilt, no shame. Anyone else with me? Anyone?

Anyone?

For some reason, I have a feeling that there are closet veal eaters out there.

Oh how I love its tenderness and its sweet, sweet taste. Really, it’s a shame they have to grow up into cows.

This recipe is short and easy, unlike a great majority of Lombardy main dishes. No stewing, no cooking in a covered pot for hours; this dish consists of prepping and frying for 6 minutes. Now there are no excuses for you closet veal eaters to not eat veal.

  • 4 veal chops
  • fresh cream or milk
  • 2 eggs
  • 1 cup dried breadcrumbs
  • 2-3 tablepsoon of lard or butter (not olive oil)
  • salt and pepper to taste

Take a meat mallet to the chops, and pound them until they are roughly 1/3 of an inch thick. Place the veal chops in a shallow glass baking dish. Pour milk or cream over chops until the chops are just covered.Cover plan with saran wrap and place in refrigerator for 30 minutes to an hour.

In one mixing bowl, scramble two raw eggs (three if you feel you need to). In another bowl, place your breadcrumbs, roughly 1 cup. Pull the chops out of the refrigerator and set aside for a moment.

Place skillet over medium heat and allow to come to temperature. Add lard or butter and allow to melt.

Dip the chops in the beaten egg. Then bread them, pressing the crumbs onto the meat with the palm of your hand. Place in the skillet and sauté the breaded chops for 3 mins on each side. Turn the chops over only once. Salt and pepper to taste and plate.

They should be goldne brown on the outside and nice and pink at the inner most area of the chop.

Serves 4


Saltimbocca

Saltimbocca means to “jump in the mouth” in Italian, alluding the the fact that this dish leaps into your mouth because it’s so good.

Now don’t get me wrong, this dish is good…very good. But if any food jumps in my mouth without help from me, I’m calling an exorcist.

This Roman dish is extremely simple to create. It took me less than 30 minutes from pulling the meat from the fridge to slicing the Saltimbocca with a knife.

  • 5 oz. Prosciutto, thinly sliced (Is there any other way, really?)
  • 1 lb veal, sliced thinly as well
  • sage leaves
  • 1 Tablespoon Olive Oil
  • 4 Tablespoons Butter
  • 2 Cups Flour
  • Salt and Ground Pepper (to Taste)
  • 2/3 cup Marsala

Lay out the slices of veal. Place slices of prosciutto on the veal, and top with 1-2 fresh leaves of Sage. Roll up like measuring tape and fasten with toothpicks.

In a large skillet, heat olive oil and 2 Tablespoons of butter over medium heat.

In mixing bowl, add flour, salt and pepper. Dredge the veal in the flour mixture, coating as much as possible. Tap off any excess flour and place in skillet after butter is done foaming. Brown veal on all sides, ensuring that the meat has developed a bit of a golden/rust crust. Set in a baking dish and cover with aluminum foil to retain its heat.

Add the Marsala to the skillet, and scrape the bottom of the pan to mix with the fronds. Melt the rest of the butter, piece by piece with the Marsala. Allow the wine to reduce (for about a minute or so).

Plate the saltimbocca and drizzle the Marsala gravy on top. Serve.

Serves 4