4 Veal Scallopini
2 tablespoons butter 30ml
1 tablespoon olive oil 15ml
1 can mushroom pieces, drained
or
4½ oz fresh sliced mushrooms 125g
to taste: salt & pepper
1/3 cup 35% cream 80ml

Instructions

Heat the butter and oil in a heavy skillet and brown the Scallopini on both sides.Remove and keep warm.Add mushrooms, stirring in the skillet and cook for 10-12 minutes on low heat.Season.Drain the cooking fat and replace with cream.Stir on high heat for 2-3 minutes to deglaze the bottom of the skillet.Pour sauce over the Scallopini and serve immediately.

1½ lbs Veal Leg Slices 750g
to taste: salt and pepper
¾ cup flour 190ml
5 tablespoons butter or margarine 75ml
2 cloves fresh crushed garlic
2 tablespoons butter or margarine 30ml
¾ cup dry white wine 190ml
¾ cup mushrooms sliced (optional) 190ml
1 medium diced onion (optional)
1 lb tortellini noodles 500g

Instructions

Pound the Veal Slices to ¼ inch thick. (0.6cm).Add salt and pepper and dredge in flour.Melt 5 tablespoons (105ml) butter in heavy skillet add crushed garlic and sauté Veal Slices, lightly browning over a medium heat turn but once.Remove veal to a shallow baking pan.Add remaining 2 tablespoons (30ml) of butter to skillet and sauté onions and mushrooms (optional ingredients) for 2½ minutes.
Add ¾ cup white wine and bring to a boil.Simmer 2-3 minutes to blend all flavors.Pour wine sauce over veal cover pan and bake 35 minutes at 350ºF. (176ºC)Cook tortellini noodles until tender in salted boiling water.Drain and rinse.Place tortellini noodles on serving platter.Cover noodles with veal slices, and pour the remaining wine sauce over entire entre.

4 pieces of Veal Scallopini 539 inch (3.1275mm) thick
2 tablespoons vegetable oil 30ml
2 tablespoons butter 30ml
½ cup chopped walnuts 125ml
4 fresh limes to give
¼ cup fresh lime juice 60ml
1 teaspoon grated lime peel 5ml
2 cups cooked orzo or any tiny cooked pasta 500ml ( we used Grandine)

Instructions

Flatten the scallopini to 8539 inch if not already. ( 3.1275mm)In large frying pan, heat oil and butter until butter foams.You should cook the scallopini in a big hot skillet for a very short period of time.
Add veal, a few pieces at a time.Cook about 20 -30 seconds per side or until lightly browned.
Remove and keep warm.Add walnuts to drippings, cook and stir until light toasted.Grate the lime to get the zest before squeezing for the lime juice.Add lime juice return veal to pan toss with nuts.
Heat one minute or until heated through.

Serve over cooked orzo any tiny cooked pasta 500ml ( we used Grandine ).Sprinkle with grated lime peel.

1 lb thin Veal Scallopini 500g
2 egg, beaten
½ teaspoon seasoned salt 2ml
pinch of fresh ground pepper
1 cup seasoned dry breadcrumbs 250ml
½ cup olive or salad oil 125ml
Tomato Sauce (recipe below)
½ cup Sauterne 125ml
1 package (8oz) Mozzarella, 250g
or Scamorza Cheese sliced or grated
¼ cup grated Parmesan Cheese 60ml

Tomato Sauce
2 tablespoon olive oil 30ml
1 clove of garlic, crushed
1 can (1 lb) Italian tomatoes (not drained)
¾ teaspoon salt 3.7ml
½ teaspoon dried oregano 2ml
¼ teaspoon dried basil 1ml
2 teaspoons white sugar 10ml
¼ teaspoon fresh pepper 1ml

Instructions

Preheat oven to 350ºF (176ºC).Blot veal with damp paper towels.Dip into egg, then bread crumbs, coating lightly.Add seasonings. In a large skillet, heat about ¼ cup oil.Add veal slices, a few at a time, and cook until golden brown – 2-3 minutes for each side. Add more oil as needed.Place veal in a 10 x 6 ½ x 2″ baking dish to cover bottom in a single layer.Add half the tomato sauce and half the cheese.Gently pour sauterne over everything.Cover baking dish with foil.Bake 30 minutes or until sauce simmers.

Tomato Sauce:
In hot oil, in a medium saucepan, sauté onions and garlic until golden brown – about 5 minutes.
Add (not drained) tomatoes, and seasonings mix well, mashing the tomatoes with a fork.Bring to a boil reduce heat, and cover,simmer 10 – 15 minutes.

1 lb. thin Veal Scallops 454g
1 sliced lemon
½ cup flour 125ml
½ cup Marsala wine (dry Florio) 125ml
¼ cup olive oil 180ml
Salt and pepper
½ lb. mushrooms, peeled and sliced 225g
1 package frozen artichoke hearts

Instructions

Flatten veal into very thin pieces and cut to 4 inch (10cm) pieces.Dredge in flour.Sauté sliced mushrooms in oil and remove to a dish.Brown veal quickly in same pan on both sides.Add Marsala wine and season to taste and return mushrooms to pan, add artichoke hearts.Cover and simmer over low flame for 5 minutes.Serve very hot with lemon slices.

1¼ pounds slender asparagus spears, trimmed
Non-stick vegetable oil spray
¼ cup finely chopped shallots 60ml
2 cups frozen petite peas (about 9 ounces), thawed 500ml
¾ cup canned low-salt chicken broth 180ml
3 teaspoons minced fresh tarragon 15ml
6 3-ounce boneless veal round cutlets, each cut into 3 pieces 85g

Instructions

Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes.Drain. Place asparagus in large bowl of ice water to cool.Drain pat dry.Spray medium non-stick skillet with non-stick spray.Heat skillet over medium heat.Add shallots and sauté 1 minute.Add peas and sauté 2 minutes.Add broth. Bring to simmer.Transfer mixture to blender. Add 1 teaspoon (5ml) tarragon.
Purée until smooth, about 3 minutes.Season pea coulis with salt and pepper.Pound each veal piece between sheets of plastic wrap to scant ¼ inch thickness.(Can be prepared 1 day ahead)

Wrap asparagus in paper towels.Cover asparagus, pea coulis and veal separately and refrigerate.)
Spray 2 large non-stick skillets with non-stick spray.Heat over medium-high heat.Sprinkle veal with salt and pepper.Working in batches, add veal to skillets sauté until brown and just cooked through, about 2 minutes per side.Transfer veal to platter.Tent with foil.Divide asparagus and remaining 2 teaspoons (10ml) tarragon between same 2 skillets.Sauté over medium-high heat until asparagus is heated through, about 2 minutes.Re-warm coulis in heavy small saucepan over medium-low heat.
Spoon 3 tablespoons pea coulis onto each of 6 plates.Place veal atop coulis.Arrange asparagus alongside veal.

8 Veal Scallopini (thinly sliced)
8 slices of ham (same size as veal)
flour
¼ cup white wine, bouillon or veal stock 60ml
butter for browning
to taste: salt & fresh ground pepper
fresh sage, finely chopped

Methods:

Cut the Scallopini into 4″ squares (10cm).Season lightly with salt and pepper.Place a pinch of chopped sage on each Scallopini and cover with a slice of ham, same size as the veal.Attach each serving with a toothpick to ensure that the ham does not move during cooking.Flour lightly and brown each side on high heat, in a buttered skillet.Deglaze the skillet with wine and a bit of bouillon or veal stock.Let the sauce reduce for a few minutes.Remove the toothpicks and serve on a hot plate, with ham side facing up.
Serve with: Buttered spinach and fried potatoes.

1 lb Veal Scallopini, ( 500g) sliced or pounded thin
1 tablespoon butter 15ml
1 tablespoon canola oil 15ml
2 tablespoons finely chopped shallots 30ml
¼ cup brandy 60ml
1 small can of cream of mushroom soup
1 cup milk 250ml
2 tablespoons coarse-grain Dijon mustard 60ml
2 tablespoons chopped parsley 60ml

Instructions

Heat butter and oil in a large skillet over medium-high heat.Add veal and sauté quickly 1 minute per side.Remove.Add shallots to skillet and sauté 2 minutes.Add brandy to skillet and deglaze by stirring to loosen browned bits from bottom of pan.Stir in soup, milk and mustard. Simmer over Low heat until sauce is smooth and thick.Add veal to sauce and heat through.Garnish with parsley and serve immediately.

Sauce
¼ cup white wine 50ml
3 chopped plum tomatoes
3 anchovies, chopped
1 tablespoon capers 15ml
1 tablespoon butter 15ml

Veal
2 tablespoons olive oil 25ml
2 tablespoons butter 25ml
8 slices veal scallopini
Salt and freshly ground pepper
½ cup flour seasoned with salt and pepper 125ml
2 tablespoons chopped parsley 25ml

Instructions

Add wine, tomatoes and anchovies to a pot.Bring to boil, reduce heat to medium-low and simmer for 5 -8 minutes or until thickened.The anchovies will have practically disappeared by this point.Stir capers and butter into sauce and 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 scallopini on serving dishes and pour over sauce.Sprinkle with chopped parsley.

1 lb Veal Scaloppini 450g
½ stick of Butter
¼ Cup Extra Virgin Olive Oil 60ml
1 Carrot – shaved
2 oz. Prosciutto Ham – sliced paper thin 60g
¼ teaspoon dried sage
1 cup Marsala Wine 250ml

Instructions

Pound the scaloppini as thin as possible.Cut the ham into slivers.Melt the butter into a frying pan.
Add enough olive oil to coat the bottom.Sauté the veal in the butter/oil mixture until nearly done.
Remove the veal to a plate covered with paper towels.When all of the veal is done, deglaze the pan with the wine.Place the carrots and ham in the pan and cook on low for about ten minutes until the carrots get soft and the mixture thickens.Push the ham/carrot mixture to the side and return the veal to the pan.Cover the veal with the ham/carrot mixture.Crumble the sage on top.Cover and simmer for about two minutes. Remove the veal from the pan and place it on a serving platter.Arrange the ham/carrot mixture on top of the veal.Pour the sauce from the pan on top and serve.