Veal Recipes
Jim Said:
I am looking for some homemade Italian recipes. We like veal dishes, chicken and of course pasta.?We Answered:
http://italianfoodforever.com/MAN IT ALL LOOKS SO GOOD!!!
Johnnie Said:
is anyone else tired of Rachael Ray`s loud mouth? and is anyone tired of her lamb and veal recipes?We Answered:
*** Holla ***I agree with you.
How can someone be so perky without being on drugs or mentally ill, unless she's faking it?
I cringe everytime I hear "E.V.O.O., Yummo and How's that for a deal."
Paula Deen is scary too. She's always licking her fingers, licking the spoons... I'd be scared to eat what she cooks. On the upside, if she looses a ring, you might get a bonus gift in your food... At least Paula is less annoying.
Lori Said:
How do i make this veal recipe?We Answered:
Ham and Cheese Filled Veal4 thin, lean and boneless veal cutlets
200 g / 7 oz. Gruyere cheese
4 slices good quality smoked ham
1 egg
1 tbsp water
100 ml/ 7 T. flour
salt & pepper
100 ml/ 7 T. bread crumbs
oil & butter for frying
lemon wedges to serve
Directions
Flatten the veal. Place one slice of smoked ham and a slice of cheese on one half of the cutlet. Fold it over to close (use a tooth pick to fasten).
Whisk together egg and water in a deep plate. Mix the flour with salt and pepper and put on another plate and breadcrumbs on a third.
Dip the meat in flour, then in egg and finally in breadcrumbs. Place the meat on a plate, put it in the refrigerator for about 30 minutes.
Heat the oil and butter in a large frying pan cook until a nice, golden colour and the meat is done (time depends on thickness of course, 5-7 min per side).
Serve with lemon wedges to squeeze over the meat.
Hope this helps! =)
Patricia Said:
Is there a recipe for veal saltimbocca that includes ham and mushrooms?We Answered:
Here's one:http://www.vealrecipes.com/veal-saltimbo…
Mildred Said:
Would like to find EASY veal recipes. Any favorites? Any hints to avoid veal catastrophes?We Answered:
My favorite veal dish is veal piccata...really just dredging veal cutlets in flour, sauteeing, and then making the lemon caper sauce...it's pretty simple, but really wonderful. The mistake most people make with veal is overcooking it, which will make it tough and flavorless.4 veal cutlets, pounded thin
Salt
Lemon pepper
Flour, for dredging
4 tablespoons extra-virgin olive oil
2 teaspoons minced garlic
1 cup white wine
1/4 cup lemon juice
2 tablespoons capers
2 tablespoons butter
1/4 cup finely chopped parsley leaves
Lemon slices and parsley sprigs, for garnish
Season the veal with salt and lemon pepper and then dredge in flour. Pat off excess flour. In a large frying pan, heat olive oil over medium-high heat. Saute veal cutlets for 2 minutes per side and remove to plate. Add garlic to pan and saute for 1 minute. Add wine, lemon juice, and capers and bring to boil; cook until reduced by half. Return to a simmer and stir in butter and parsley until butter has melted and is incorporated into sauce. Return veal cutlets to pan and coat with sauce. Transfer to serving plate and top with any remaining sauce. Garnish with lemon slices and parsley sprigs.
Tina Said:
Veal Recipes???????????????????????????????…We Answered:
STUFFED VEAL BREASTStuffing:
1/3 cup fresh Italian parsley, washed and chopped
4-6 cloves garlic, finely minced
3-4 tablespoons extra virgin olive oil
1/2 teaspoon Hungarian paprika
1/4 teaspoon garlic powder
1/4 teaspoon freshly grated black pepper
1 1/2 cups Italian style bread crumbs
1/3 teaspoon oregano flakes
1/3 teaspoon basil flakes
1/4 teaspoon red pepper flakes
pinch of powdered sage or Bell Seasoning
pinch of salt
1/4 grated Parmesan or Romano cheese
1/4 cup black oil cured olives, pitted and finely chopped
Pour olive oil into a medium bowl. Add herbs, chopped garlic, and other stuffing ingredients except bread crumbs and cheese. Allow to sit 10 minutes to infuse the herbs.
Stir in the cheese and bread crumbs. Mixture should be a consistency which allows you to make a smooth round ball out of the stuffing which doesn't break apart and yet it should not be too liquid to hold this shape.
If mixture is too dry, stir in a few tablespoons of hot water or chicken broth at a time until you've reached the right consistency. If mixture is too liquid, add a few tablespoons of bread crumbs.
Preparing the Veal:
1 4-5 lb veal breast with pocket
olive oil spray
garlic powder
onion powder
paprika
salt
pepper
Have the butcher make a large pocket in the side of a 4-5 lb veal breast. Rinse the veal and dry.
Open the pocket and pat on the stuffing, with the largest portion in the center. Close the pocket with wooden toothpicks, tie shut with kitchen twine, or simply leave as is.
Brush or spray the veal breast thoroughly with olive oil spray. Sprinkle with with a light coating of garlic powder, onion powder, paprika, salt, pepper.
Roast at 300°F degrees for 2 1/2 to 3 hours, or until tender and juice no longer runs pink, spraying every 45 minutes or so with olive oil spray.
It's better to slightly undercook this than to overcook, because if the veal is overcooked it will become tough and dry. If you suspect the veal is nearly cooked but hasn't browned yet,spray with olive oil one last time, turn up the heat to 375 and finish it for 10-15 minutes to brown.
Sprinkle with a light dusting of paprika down the center and garnish with fresh parsley.