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.
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.
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!
at, stirring every 10 minutes for about an hour, or until
alt and pepper as needed. (For inexperienced cooks, I would suggest
ace each slice of veal between 2 sheets of
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.
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.
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.
nd set aside.
Sprinkle veal with salt and pepper.
ur shallot.
Remove your veal to take the chill
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.
Sprinkle salt and pepper over veal.
Combine veal and flour in a
bout 170 degrees.
Season veal with salt and pepper to
nd deep-fry sage leaves for 10-15 seconds.
Drain
Pound veal cutlet with rough side of
Trim separable fat from veal steak.
Cut veal into 4 pieces; pound to 1/8-inch thickness.
Spray a cold 12-inch skillet with nonstick coating.
Preheat skillet over medium heat.
Cook veal in hot skillet for 2 to 3 minutes or until no longer pink, turning once.
Remove from skillet; cover with foil to keep warm.