veal scallopini

[o'brien]

I'm in need of a really good recipe for veal scallopini. I got some on sale today and have been disappointed in the past with the recipes I've tried. Can anyone help??

[Gail]

This is the first dish I ever made without a recipe. It was shortly after I was married, and we'd had a very good scaloppine at a restaurant called "The Seagull" in Mendocino. I tried to recall everything they'd listed on the ingredients and came out with something darned close to the original.

VEAL SCALOPPINE

1/3 lb scaloppine
3 garlic cloves, minced
1/2 pound fresh mushrooms, sliced
1/2 cup beef boullion
1/2 cup Madeira
1/4 onion, chopped
2 -4 tablespoons butter
2 canned Italian tomatoes (from small can) chopped
1 large leaf fresh basil
Flour
Arrowroot
Green onion
Salt and pepper

Sauté mushrooms in just enough butter to coat. Cook no more than 3 minutes. Remove from pan, drain off excees juices and set aside.

Season meat with salt and pepper. Pound to tenderize. Dust with flour and shake off excess. Cook briefly in butter, just long enough for meat to change color. Remove from pan and set aside.

Sauté onions and garlic in butter in same pan. Again, use a bare minimum of butter. Add Madeira and bring to a boil. Cook 2 minutes. Add arrowroot and bouillion and mix into pan, scraping up whatever has previously stuck to pan from veal. When thickened, add tomato. Mix in drained mushrooms and veal. Sprinkle with basil, cover, reduce heat and simmer approximately 5 minutes. Serve at once.

Serves 2

[This message has been edited by Gail (edited 10-15-2000).]

[Ralph]

Several suggestions:
- veal picate(?sp)- basically sauteed with lemon juice, garlic, & capers;

- veal parmesan - use the veal in place of chicken in your favorite chicken parmesan recipe;

- veal saltimboca - the veal is topped with thinly sliced prosciutto, sliced provolone cheese, & sage, then rolled up & sauteed.

Searching on any good recipe sites (including cookinglight.com) should give you more precise recipes (try www.kitchenlink.com, (http://www.kitchenlink.com,) www.epicurious.com, (http://www.epicurious.com,) www.foodwine.com, (http://www.foodwine.com,) or soar.berkeley.edu/recipes)

Here's one I found on www.foodtv.com (http://www.foodtv.com) that sounds good, though I haven't yet tried it.

VEAL ROLLS STUFFED WITH PROSCIUTTO AND CHEESE

12 thin slices veal, about 1.5 pounds, cut as for scallopine
1/4 cup chopped prosciutto or cooked ham
1/2 pound ground lean pork (beef would be OK, too)
1 teaspoon plus 3 tablespoons butter
1/2 cup finely chopped onion
1/2 teaspoon finely minced garlic
1/2 cup fine fresh-bread crumbs
1/8 teaspoon grated nutmeg
Freshly ground black pepper, to taste
1/2 teaspoon grated lemon rind
1 egg, slightly beaten
1/4 cup freshly grated Parmesan cheese
Salt, to taste
1/4 cup flour
1/2 cup dry white wine
1 cup fresh or canned chicken broth

Put the slices of veal between sheets of plastic wrap & pound with a flat mallet without breaking the tissue. Set aside.
Combine the prosciutto & pork in a mixing bowl.
Melt 1 teaspoon of the butter in a small skillet & cook the onion until it is wilted. Add this to the prosciutto mix. Add garlic, bread crumbs, nutmeg, pepper, lemon rind, egg, & cheese. Blend well.
Lay out the veal pieces on a flat surface. Sprinkle with salt & pepper. Spoon equal portions of the filling on each slice. Wrap the meat around the filling, folding & tucking the ends in envelope fashion. Tie each roll neatly in 2 places with string. Sprinkle with additional salt & pepper.
Dredge the rolls all over in flour & shake off any excess.
Using a heavy skillet large enough to hold the rolls in one layer without crowding, melt the remaining 3 tbsp. of butter &, when it is hot but not browned, add the veal rolls. Cook, turning occasionally, until nicely browned all over, 3-4 minutes. Reduce the heat & continue cooking over moderately low heat for about 15 minutes. Remove veal rolls & keep warm.
Add the wine to the skillet & stir to dissolve the brown particles that cling to the bottom & sides of the pan. Add the chicken broth. Bring to a boil & let cook over high heat for 5 minutes.
Remove the strings from the rolls & serve with the sauce spooned over.
Serves 6

Good luck!

[Ralph]

Several suggestions:
- veal picate(?sp)- basically sauteed with lemon juice, garlic, & capers;

- veal parmesan - use the veal in place of chicken in your favorite chicken parmesan recipe;

- veal saltimboca - the veal is topped with thinly sliced prosciutto, sliced provolone cheese, & sage, then rolled up & sauteed.

Searching on any good recipe sites (including cookinglight.com) should give you more precise recipes (try www.kitchenlink.com, (http://www.kitchenlink.com,) www.epicurious.com, (http://www.epicurious.com,) www.foodwine.com, (http://www.foodwine.com,) or soar.berkeley.edu/recipes)

Here's one I found on www.foodtv.com (http://www.foodtv.com) that sounds good, though I haven't yet tried it.

VEAL ROLLS STUFFED WITH PROSCIUTTO AND CHEESE

12 thin slices veal, about 1.5 pounds, cut as for scallopine
1/4 cup chopped prosciutto or cooked ham
1/2 pound ground lean pork (beef would be OK, too)
1 teaspoon plus 3 tablespoons butter
1/2 cup finely chopped onion
1/2 teaspoon finely minced garlic
1/2 cup fine fresh-bread crumbs
1/8 teaspoon grated nutmeg
Freshly ground black pepper, to taste
1/2 teaspoon grated lemon rind
1 egg, slightly beaten
1/4 cup freshly grated Parmesan cheese
Salt, to taste
1/4 cup flour
1/2 cup dry white wine
1 cup fresh or canned chicken broth

Put the slices of veal between sheets of plastic wrap & pound with a flat mallet without breaking the tissue. Set aside.
Combine the prosciutto & pork in a mixing bowl.
Melt 1 teaspoon of the butter in a small skillet & cook the onion until it is wilted. Add this to the prosciutto mix. Add garlic, bread crumbs, nutmeg, pepper, lemon rind, egg, & cheese. Blend well.
Lay out the veal pieces on a flat surface. Sprinkle with salt & pepper. Spoon equal portions of the filling on each slice. Wrap the meat around the filling, folding & tucking the ends in envelope fashion. Tie each roll neatly in 2 places with string. Sprinkle with additional salt & pepper.
Dredge the rolls all over in flour & shake off any excess.
Using a heavy skillet large enough to hold the rolls in one layer without crowding, melt the remaining 3 tbsp. of butter &, when it is hot but not browned, add the veal rolls. Cook, turning occasionally, until nicely browned all over, 3-4 minutes. Reduce the heat & continue cooking over moderately low heat for about 15 minutes. Remove veal rolls & keep warm.
Add the wine to the skillet & stir to dissolve the brown particles that cling to the bottom & sides of the pan. Add the chicken broth. Bring to a boil & let cook over high heat for 5 minutes.
Remove the strings from the rolls & serve with the sauce spooned over.
Serves 6

Good luck!

[Ralph]

OK, that's bizarre! http://www.cookinglight.com/bbs/confused.gif
I always wondered why I'd see duplicate postings; now I know why!
After clicking "post reply," it took me back to the thread but didn't list my reply. Clicking the back icon on my browser apparently re-posted my reply. I didn't mean to be redundant! http://www.cookinglight.com/bbs/redface.gif