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.
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.
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.
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!
ou can tell better by taste than exact measurements. Replacing 1
Place each slice of veal between 2 sheets of
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.
hallot.
Remove your veal to take the chill
egrees.
Season veal with salt and pepper to taste and dredge
nd set aside.
Sprinkle veal with salt and pepper.
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.
Dredge veal in seasoned flour; shake off excess.
Melt butter in large skillet over high heat.
Add veal and cook about 2 minutes on each side.
Divide veal between 2 plates and tent with foil to keep warm.
Wipe out skillet.
Add cream and horseradish and boil until liquid is reduced by half.
Taste, adding more horseradish if desired.
Add tomato, parsley and chives.
Stir until heated through.
Spoon cream over veal and serve.
Makes 2 servings.
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 large frying pan, brown veal in about a tablespoon of oil (olive preferred) with the onions.
In separate saucepan, put remaining ingredients.
When peppers soften, turn off.
When veal is cooked, pour sauce and peppers over veal and cook on low flame for about 1/2 hour.
Serve with white rice.
Dredge veal medallions in flour; shake well.
Heat butter and oil in skillet.
Cook veal on both sides until browned.
Cut 2 lemons and squeeze over veal.
Season to taste.
Simmer for 2 minutes.
Serve on platter; garnish with the third lemon, sliced thin.
Peel tomatoes and chop fine.
Wash mushrooms (don't soak). Slice thin and saute in 1/4 cup oil for about 4 minutes.
Add onion and garlic.
Cook until onion is golden.
Add tomatoes and salt and pepper to taste.
Mix well.
Cover and simmer for 1/2 hour.
In another frying pan, add remaining 1/4 cup oil, saute veal until lightly brown on both sides, frying a few cutlets at a time.
Return all veal to skillet.
Pour sauce and wine over veal and simmer 6 minutes.
Top with Parmesan cheese and serve over buttered noodles.
br>Salt and pepper to taste and dredge in flour.
Brown veal lightly in 4 tablespoons butter.
Season to taste. Saute mushrooms and onion in casserole dish (2-quart) with rest of butter for 5 minutes.
Add tomato sauce, water, beef broth and wine.
Bring to boil.
Pour over meat; cover.
Bake at 375\u00b0 for 55 minutes.
Serve over hot buttered noodles.