1½ lb Veal Scallops 750g
1 clove of garlic, minced
1 cup sliced fresh mushrooms 250ml
5 tablespoons soft margarine 75ml
½ cup Port Wine 125ml
½ cup beef bouillon 125ml
to taste: salt and pepper (coarsely ground)
flour
2 tablespoons minced green onion 30ml
2 tablespoons brandy 30ml
2 tablespoons tomato paste 30ml

Instructions

Pound the ½ inch (12mm) thick Scallops to half the original thickness.Salt and pepper and dredge them in the flour, shaking of the excess.In a large skillet, combine scallops with the garlic, onions and mushrooms and sauté them in the margarine for 3 minutes per side.Remove the meat to a warm platter and skim off all but two tablespoons of the grease. Add the brandy and light it with a long match.When the flame dies down, add the wine.Dissolve the tomato paste in the bouillon and add to the sauce, mixing all the ingredients thoroughly.Return the scallops to the pan and simmer for 12 minutes.If the sauce is rather thick at this point, you may serve immediately otherwise remove the scallops to a warm platter and boil the sauce rapidly, scraping the bottom.Pour sauce over the scallops and serve.

2 tablespoons all purpose flour 30ml
to taste: salt and pepper
1 lb Veal Slices 500g (pounded thin)
3 tablespoons butter 45ml
2 tablespoons lemon juice 30ml
2 tablespoons chicken stock 30ml
1 egg yolk
2 tablespoons water 30ml
2 tablespoons chopped fresh parsley 30ml

Instructions

Combine flour, salt and pepper.Flour the pounded veal slices.Heat a large skillet to medium high heat, add 1 tablespoon (15ml) butter and start frying the veal slices 2 at a time.Keep the cooked slices warm in the oven.Add more butter to the pan as needed and repeat until all the slices are browned. Reduce heat to medium low.Add any leftover butter to the pan.Pour in the lemon juice and chicken stock, stirring to loosen any browned bits.Beat the egg yolk with the water and slowly beat into the sauce.Do not allow sauce to boil.Put the meat slices back into the pan, sprinkle with parsley, cover and simmer 10 minutes.

6 veal scallops, about 5 ounces each
2 eggs, beaten
2 cups dry breadcrumbs
4 ounces butter
oil 6 ripe tomatoes, peeled, seeded, chopped
3 tablespoons fresh basil
2 tablespoons olive oil

Instructions

Dip each scallop into the beaten eggs, followed by the breadcrumbs to coat.Heat butter in a skillet.
Fry each scallop until golden, then repeat on other side; this should take about 5 minutes.Drain on paper towels.In a bowl, combine the tomatoes with the basil and olive oil.To serve, place tomatoes on warm or room temperature breaded scallops.

2 lbs. veal scallops (each about ⅛ inch thick) 1kg
All-purpose flour seasoned with salt and pepper for dredging veal
2 tablespoons olive oil 30ml
4 tablespoons butter 60ml
¼ cup fresh lemon juice 60ml
1 cup chicken broth 250ml
1 (6 oz) jar marinated artichoke hearts, drained, (170ml)
cut lengthwise into ¼ inch thick slices
Salt and freshly ground pepper to taste

Instructions

Dredge the veal in the flour, shaking off the excess.In a large heavy skillet heat the oil and 2 tablespoons (30ml) of the butter over medium-high heat.Add veal and sauté until just cooked through, about 1 minute per side.Place cooked veal on platter and keep warm.To the skillet add the lemon juice and broth simmer the mixture, stirring and scraping up the brown bits, for 2 minutes.
Add the artichokes, and simmer the sauce for 2 minutes.Remove the pan from heat and mix in remaining 2 tablespoons (30ml) butter.Season the sauce with salt and pepper.Spoon sauce over veal scallops and serve.

6 tablespoons (¾ stick) butter
4 cups chopped stemmed shiitake mushrooms (about 250g )
2 cups chopped seeded tomatoes
½ cup minced green onions
½ cup dry white wine
1 large eggplant
2 tablespoons olive oil
3 teaspoons chopped fresh rosemary
4 very thin slices of Prosciutto (an aged, dry-cured, unsmoked ham)
4 garlic cloves, minced
4 2½ ounce veal scallops 75g
4 6×3-inch slices provolone cheese ( 15 X 7 cm )

Instructions

Melt 2 tablespoons butter in heavy medium skillet over medium-high heat.Add mushrooms and tomatoes sauté 5 minutes.Add onions sauté 1 minute.Add wine and simmer until liquid is absorbed, about 6 minutes.Stir in 2 tablespoons butter.Season with salt and pepper.Preheat oven to 400°F ( 200°C ).Cut four ½-inch-thick (1.25cm) lengthwise slices from center of eggplant.Mix oil and 2 teaspoons rosemary brush over both sides of eggplant slices.Place slices on baking sheet.Sprinkle with salt and pepper.Bake until tender, about 5 minutes per side.Top each eggplant slice with Prosciutto slice.Set aside.Maintain oven temperature.Melt 2 tablespoons butter in heavy large skillet over high heat.Add garlic and 1 teaspoon rosemary; sauté 2 minutes.Sprinkle veal with salt and pepper.
Add to skillet and sauté until just cooked through, about 1 minute per side.Place 1 veal scallop atop each eggplant slice.Spoon mushroom mixture atop veal top with cheese.

• 3 1/2 ounces prosciutto slices, halved
• 1 pound 2 ounces veal scallops
• 8-10 fresh sage leaves
• 1/4 cup butter
• scant 1/2 cup dry white wine
• salt

Directions

Place a half-slice of prosciutto on each scallop, put a sage leaf on top and fasten with a toothpick.
Melt the butter in a skillet and cook the veal over high heat on both sides until golden brown.Season with salt, pour in the wine and cook until it has evaporated, then remove the toothpicks and serve.

1 1/2 lb Veal scallops, cut 3/8″
2 tbs Margarine
Thick and pounded until 2
tbs Olive oil
1/4″ thick 3/4
c Beef stock,fresh or canned
Freshly ground black 6
Paper thin lemon slices
Pepper 1
tbs Lemon juice
2 tbs Flour

Methods:

Season the Veal scallops with pepper,then Dip them in flour and shake off excess.In a heavy skillet,melt Margarine with olive oil over moderate heat.When foam subsides,add Veal scallops four or five at a time,and saute them until golden brown.

Transfer the Veal scallops to a plate.Pour off most of the fat from the skillet,leaving a thin film on the bottom.Add 1/2 cups Beef stock and let boil briskly for a few minutes,stirring constantly. Scrape in any browned bits clinging to the bottom and sides of the pan. Return the Veal to the Skillet and arrange lemon slices on top. Cover Skillet and simmer over low heat for 10 to 15 minutes or until Veal is tender when pierced with a knife.

Transfer scallops to a heated platter and surround with lemon slices. Add the 1/4 cup of remaining Beef stock to the juices in the Skillet and oil briskly until stock turns to a syrupy glaze.Add the lemon Juice and cook,stirring,for 1 minute.Pour Sauce over scallops. Serves 6.

Note: Veal cubes (stewing meat) may be substituted. Pound as flat as possible. Follow directions above,but cooking time will be increased to 45 minutes to an hour over low heat or until tender.

1 1/2 C. veal scallops pounded to 1/8 inch thickness
flour
10 T. olive oil
1/2 lb. mushrooms
salt and pepper
1/2 C. pine nuts
12 sage leaves
3 anchovy fillets minced
2 garlic cloves minced
1 C. dry white wine
4 T. butter

Methods:

Pat veal dry and dredge in flour, shaking off excess. Heat 2 T. oil in a large skillet. Add mushrooms and cook until golden brown. Remove and set aside.

Add 2 T. of oil to the skillet. Add 1/3 of the veal scallops and saute about 30 seconds per side. Transfer to a platter. Salt and pepper scaloppine to taste. Repeat this process 2 more times, adding 2 T. of oil each time.

Add pine nuts to skillet and cook until golden brown. Add sage, anchovies and garlic. Return the mushrooms to the pan and stir in the wine. Whisk in butter and pour over veal.

Serve immediately.

1 lb. thin veal scallops (pieces about 4 x 4)
salt and pepper
1/4 freshly grated mozzarella cheese
1/4 lb. prosciutto chopped
2 T. parsley
1 T. fresh chopped fresh sage or 1/4 t. dried
2 t. garlic minced
3 T. olive oil
flour
1/2 C. dry Marsala wine
1/2 C. chicken broth
2 T. butter

Methods:

Gently pound the veal slices to even them out. Season with the salt and pepper. In a bowl, combine, mozzarella, prosciutto, parsley, sage and garlic.

Spread the filling over the center of the veal scallops. Roll up, folding in the sides and secure with toothpicks. You can also tie with string. You can do this ahead to this point.

In a large skillet, heat the oil and roll the scallops in the flour. Shake off excess flour. Brown the bundles on all sides. Add the Marsala and chicken broth. Bring to a boil. Reduce the heat and simmer about 8 minutes or until the scallops are cooked.

Remove the scallops from the pan and keep warm. Reduce the liquid left in the pan to 1/2 C. Add the remaining 2 T. of butter to the pan, off the heat. Swirl the butter in to finish the sauce.

Spoon the finished sauce over the veal.