Add wine, tomatoes and anchovies to a pot. Bring to boil, reduce heat to medium low and simmer for 5 to 8 minutes or until thickened. Stir capers and butter into sauce. Keep Warm.
Heat olive oil and butter in a large skillet over high heat. Season scallopini with salt and pepper. Dip scallopini into flour and shake off excess. Place in skillet and working in batches as necessary, cook about 30 seconds a side or until browned. Remove to a platter.
Place the scallopini on serving dishes and pour sauce over. Sprinkle with parsley.
Flatten the meat slices slightly with your hands.
In a bowl, combine flour, salt and pepper.
Dredge scallopini on both sides with flour mixture.
In a skillet, heat butter until lightly brown.
Add scallopini.
Saute about 2 minutes.
Turn slices over. Saute on other side for 1 to 2 minutes or until meat is done to your liking.
Add Marsala to skillet.
Bring to a boil.
Cook for 1 to 2 minutes.
Serve scallopini immediately with wine juices.
Pound flour, blended with salt, into scallopini using the edge of a saucer.
Saute until golden brown in olive oil.
Separately, saute onions in butter and oil, slowly, until tender, but not brown.
Place scallopini over onions.
Add sherry, chicken consomme, herbs, salt and pepper.
Simmer very gently for about 40 minutes or until scallopini are tender.
Serve topped with chopped almonds and sprinkle oloroso sherry over top at last minute. Serves 6 persons.
Mix marinade ingredients together in large bowl. Add veal and let stand 30 minutes. (Large zip lock bags are perfect for marinading.) Place veal on hot grill. Cook 8 minutes turning once and basing occasionally. Salt and pepper to taste.
Marinate veal scallopini overnight in BBQ sauce.
Place on wire cooling racks and place in oven ( I put mine on baking sheets so it was easier to move around.
Turn on oven to lowest setting and cook until they are dehydrated but not brittle.
Enjoy!
stirring occasionally.
Meanwhile, season veal scallops on both sides with
Season flour with salt& pepper.
Dredge veal in flour to lightly coat.
Heat 1 tbsp of the butter with the oil in a skillet over medium-high heat.
Add scallopini& cook for 30 to 45 seconds.
Flip& cook for another 30 seconds or just until golden.
Remove to a plate& season to taste.
Add remaining 1 tbsp of butter& wine to pan; reduce to a glaze.
Remove from heat& add 1 tbsp of the balsamic vinegar; drizzle over veal.
Sprinkle the remaining balsamic over the veal& dust with parsley.
Place these ingredients on top of each shank.
Pour 1 cup or less of water in bottom of casserole along with about 1/2 cup white wine.
Bake at 300\u00b0 for 3 hours, covered.
Dip veal in egg, then roll in bread crumbs.
Melt butter. Lightly brown veal on both sides.
Place veal in baking dish; set aside.
Add to can of tomato sauce and mix; sugar, oregano, basil and mint flakes.
Pour mixture over the veal.
Bake at 350\u00b0 approximately 25 to 30 minutes.
Just before serving, put Mozzarella cheese on top, bake until cheese melts.
Right before serving, sprinkle Parmesan cheese on top.
Cut
veal
into
large\tslices;<
Brown veal; put in dish.
Saute garlic and scallions.
Add tomatoes, basil, oregano, parsley, salt and pepper, mushrooms and 1/4 cup wine.
Cook for 20 minutes.
Add more wine or tomato juice, if needed.
Pour over veal.
Bake at 350\u00b0 for 20 minutes.
nd set aside.
Sprinkle veal with salt and pepper.
Pound veal cutlets with a meat mallet until very thin. Lightly sprinkle with pepper and arrowroot starch.
Melt margarine in a large skillet.
Add cutlets and saute until broth sides are browned, but do not burn.
Transfer cutlets to a covered baking dish.
Add wine and tarragon to pan juices.
Cook over medium heat until liquid is reduced by half.
Pour over veal cutlets.
Cover tightly.
Bake at 350\u00b0
for 30 minutes.
Sprinkle veal with flour, salt and pepper.
In large skillet over medium-high heat, heat butter and oil.
When butter melts, add veal and cook for 3 minutes on each side.
Remove to serving platter and keep warm.
Add mushrooms, chicken broth and wine to skillet.
Cook until mushrooms are tender and liquid is reduced to a thickened sauce.
Pour over veal.
Sprinkle with parsley. Makes 4 diet servings.
Contains 255 calories per serving.
Pound veal between sheets of plastic wrap to 1/4-inch thickness. Melt the butter in a large skillet on medium heat. Cook the veal for about 3 mins, turning once. Remove the veal from the pan.
Add the onion to the pan and cook until soft. Pour in sherry; bring to a boil. Stir in the blended flour and stock; stir until the sauce comes to a boil.
Return the veal to the pan. Add the mushrooms and mix well. Cover the pan and simmer gently for 10 mins. Stir in the cream and stir until heated through.
Heat skillet over medium heat, add oil and 2 tble butter.
salt, pepper and flour the veal on both sides, shake off excess.
when oil shimmers, add veal to pan and lightly brown on both sides.
Set veal on warm plate in oven.
melt remaining butter in pan and add lemon juice and capers scraping the bottom of pan.
Pour this sauce over the veal and sprinkle with parsley.
In a Dutch oven, over medium heat, add the oil, garlic, anchovys and red pepper flakes and cook until fragrant, about 30 sec. Add in the veal and brown on all sides, about 5 to 7 minute.
Add in the tomatoes, olives, parsley and season with salt and pepper. Bring to a simmer and gently cook for 5 to 7 min, stirring occasionally.
Cook the pasta according to package directions. Add the pasta to the sauce. Add the basil, drizzle with extra-virgin olive oil, toss to combine, plate and serve.
Place each slice of veal between 2 sheets of
Dredge veal in 3 tablespoons flour. Combine 1 tablespoon flour and consomme, stirring with a whisk; set aside.
Melt butter in a large nonstick skillet over medium-high heat. Add veal, cook 1 1/2 minutes. Turn veal over; cook 1 minute. Remove veal from pan.
Add wine to pan, scraping pan to loosen browned bits. Add consomme mixture, mushrooms, and salt; bring to a boil. Reduce heat; simmer 3 minutes or until thick. Return veal to pan; sprinkle with parsley.
our shallot.
Remove your veal to take the chill off