Veal Recipe List

• Lemon Veal Piccata - Scaloppine Al Limone
• Marsala Veal - Scaloppine A la Marsala
• Milanese Veal (breaded) - Scaloppine A la Milanese
• Osso Bucco Veal - Braised Veal Shanks in
• Pizzaiola Veal (tomato) - Scaloppine A la Pizzaiola
• Parmigiana Veal (au gratin) - Scaloppine A la Parmigiana
• Rotolo of Veal - Scaloppine Rotolo
• Saltimbocca Veal - Scaloppine Saltimbocca

Lemon Veal Piccata - Scaloppine Al Limone

Ingredients:

4 large veal cutlets (milk fed veal for tenderness)
all purpose flour
salt and pepper
2 tablespoons olive oil
2 tablespoons butter
1/2 cup dry white wine
1 cup chicken stock
4 tablespoons lemon juice
2 tablespoons capers rinsed and chopped
2 tablespoons finely chopped parsley

Directions:

1• Pound veal (already portioned by butcher) with a meat mallet until an even thickness has been achieved.
2• Lightly dust with flour on both sides.
3• Add olive oil and butter in a frying pan over moderately high heat for at least 2 minutes on each side. Season and transfer to plate.
4• Add the wine to the pan and increase the heat to high and boil until there are just 3 tablespoons of liquid left.
5• Pour in the stock and boil for 5 minutes or until it has reduced and slightly thickened. Add the lemon juice and capers and cook, stirring for one minute.
6• Taste for seasoning and return the veal cutlets to the pan and heat through for 35 seconds. Sprinkle with parsley and serve at once.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes 4 servings

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Marsala Veal - Scaloppine A la Marsala

Ingredients:

• 18 pieces of milk fed veal. Pounded gently with kitchen wooden hammer.
• 1 cup of marsala wine (either dry or sweet according to preference).
• Whole or white flour
• Refined olive oil for cooking
• 50 grams of capers
• Juice of one large lemon
• 2 tablespoons coarsely chopped fresh parsley
• Salt and pepper.

Directions:

1• Over medium heat, warm several tablespoons of olive oil in a large pan for a few seconds, being careful not to burn the oil.
2• Generously coat veal pieces with flour and place in pan, turning occasionally.
3• Sprinkle with salt and pepper.
4• Add juice of one lemon.
5• When the veal is essentially cooked, carefully pour marsala wine over it, stirring the mixture gently.
6• Allow alcohol to evaporate as sauce thickens. This may take about two minutes.
7• Add the parsley when it's almost done. If you prefer a thicker sauce, add a little flour.
8• Add capers last or sprinkle them over the chicken as a garnish. Serves four to six.

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Milanese Veal (breaded) - Scaloppine A la Milanese

Ingredients:

8 large veal cutlets (milk fed veal for tenderness)
salt and pepper
2 eggs
1 cup dried bread crumbs
4 tablespoons grated romano cheese
3 tablespoons butter
2 tablespoons olive oil
1 whole lemon cut in wedges

Directions:

1• Pound veal (already portioned by butcher) with a meat mallet until an even thickness has been achieved.
2• Beat eggs add salt, pepper and pour in a dish.
3• Dip each chop in the batter, coating it on both sides. Shake off the excess batter.
4• Coat the veal in the bread crumb mix. Pressing each side firmly into the crumbs.
5• Heat the butter and oil in a large frying pan and heat. Add the the veal and fry gently for 3 minutes on each side or until the bread crumbs are deep golden.

Serve immediately with the lemon wedges.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes 4 servings

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Osso Bucco Veal - Braised Veal Shanks

Ingredients:

2 tbsp vegetable oil 25 mL
2 lbs centre-cut veal shanks 900 g
1 tbsp butter 15 mL
2 carrots, finely chopped 2
2 celery stalks, finely chopped 2
1 onion, finely chopped 1
1 can (28 oz/796 mL) PRIMO Tomatoes, drained 1
1 1/2 cups chicken stock 375 mL
1 bay leaf 1
1/2 tsp each salt, pepper, dried basil and thyme 2 mL
1/3 cup finely chopped fresh parsley 75 mL
2 garlic cloves, minced 2
4 cups Gnocchi 1 L
zest of 1 lemon, minced

Directions:

1• In large, heavy saucepan, heat oil over medium-high heat. Brown shanks in batches, approximately 1 minute per side. Remove from pan and set aside.
2• Add butter to pan and reduce heat to medium. Add carrots, celery and onion; cook 15 minutes, or until softened and lightly browned, stirring occasionally.
3• Stir in tomatoes, chicken stock, bay leaf, salt, pepper, basil, thyme and browned veal shanks; bring to a boil. Reduce heat to low, cover and cook 2 hours, or until meat is very tender.
4• Combine parsley, garlic and lemon zest; set aside.
5• Meanwhile, in a large pot of boiling, salted water, cook gnocchi 8-10 minutes, or until tender but firm; drain.
6• Serve osso buco over gnocchi sprinkled with the parsley mixture.

Preparation Time: 10 minutes
Cooking Time: 2 hours, 20 minutes
Makes 4 servings

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Pizzaiola Veal (tomato) - Scaloppine A la Pizzaiola

Ingredients:

4 large veal cutlets (milk fed veal for tenderness)
salt and pepper
4 tablespoons olive oil
1 1/2 cup crushed tomatoes
1 garlic cloves crushed
4 basil leaves diced
2 tablespoons finely chopped parsley

Directions:

1• Heat frying pan with olive oil and add garlic. Cook until lightly browned
2• Add the tomatoes to pan and season
3• In another frying pan add olive oil lightly and fry veal for 2 minutes or when lightly browned.
4• Add cooked veal to seasoned tomato sauce and cook over low heat for 5 minutes.
5• Sprinkle the parsley over the top and serve at once.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes 4 servings

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Parmigiana Veal (au gratin) - Scaloppine A la Parmigiana

Ingredients:

Milk Fed Veal - 12 pieces
Bread crumbs
Salt, pepper, basil
Vegetable oil (for frying)
Mozzarela cheese
Parmigiano grated cheese
Tomato sauce recipe (pasta section)
2 eggs
500 grams spaghettini

Directions:

1• Pound the veal gently with a wooden kitchen sledge.
3• Place bread crumbs in a large plate.
4• Beat eggs in a soup bowl and mix in salt, pepper and basil to your liking.
5• Pass each piece of veal through the egg batter.
6• Bread each side gently.
7• Heat pan with 1/4 cup vegetable oil until hot and then cook the breaded veal until lightly browned.
8• Once all of the veal is cooked heat the oven to 350 degrees and cover the cooked veal with mozzarella cheese and grated parmigiano and insert in oven until the cheese is melted.
9• Meanwhile you are cooking the pasta and once the veal is ready add a touch of tomato sauce for colour and add the pasta.
Bonne appetit. Elena

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Rotolo of Veal - Scaloppine Rotolo

Ingredients:

1 1/4 lb. boned breast of veal
1/4 cup Olio Carli Extra Virgin olive oil
6 to 7 sage leaves
Salt and pepper
1/4 ham, not smoked
1/3 cup shelled peas
1/4 freshly grated Parmigiano Reggiano
1 whole egg
The juice of one lemon

Directions:

1• Rub the veal with one tablespoon olive oil. Sprinkle with salt and pepper.
2• Combine the sage leaves, chopped ham, peas, Parmigiano Reggiano and the egg and spread the mixture over the veal.
3• Roll up the meat tightly and fasten with string. Place the meat in a baking dish, pour over it the lemon juice and remaining olive oil and cook in preheated oven at 375 degrees for one hour or until tender at the pricking of a fork.
Serves 4 people.

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Saltimbocca Veal - Scaloppine Saltimbocca

Ingredients:

4 slices of prosciutto
4 veal scalloppine thinly sliced and pounded
flour spread on a plate for dredging
2 tablespoons olive oil
2 tablespoons butter
4 sage leaves
1/2 cup dry white wine
1/4 cup chicken broth
salt and pepper to taste

Directions:

1• Place one slice of prosciutto on each veal scalloppine and pound in lightly with a meat pounder.
2• Heat olive oil in a large sauté pan over medium-high heat. Dredge both sides of the scalloppine in flour to coat, shaking off any excess. Place them prosciutto side down in pan and cook, turning once, until lightly browned on both sides. Transfer to a warm plate.
3• Drain oil from pan, place back over heat and add butter. When butter is melted add sage and sauté for one minute.
4• Add the white wine and scrape loose any bits from bottom of pan, then add the chicken broth and salt and pepper.
5• Place scalloppine back in pan, prosciutto side up and cook until sauce is reduced by half and scalloppine are heated through.
6• Transfer veal to serving plates, spoon sauce over top and serve.

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