text  
italiancook.ca recipe site *
Site Info Culinary Schools My Shop Italian Cook Blog Suggest A Recipe Contact
 
Regions in ItalyItalian Recipes
Site InfoSite Info
About UsAbout Us
My Sicilian RecipesMy Sicilian Recipes
Regions of ItalyRegions of Italy
Northern Italian RecipesNorthern Italy
Central Italian RecipesCentral Italy
Southern Italian RecipesSouthern Italy
Appetizers AntipastosAppetizers
SaladsSalads
Broths and SoupsBroths - Soups
Bread RecipesBread Recipes
Pasta RecipesPasta Recipes
Lasagna  RecipesLasagna Recipes
Risotto RecipesRisotto Recipes
Pizza RecipesPizza Recipes
Stock RecipesStock Recipes
Beef RecipesBeef Recipes
Veal Recipes Veal Recipes
Pork  RecipesPork Recipes
Chicken  RecipesChicken Recipes
Turkey  RecipesTurkey Recipes
Lamb  RecipesLamb Recipes
Rabbit  RecipesRabbit Recipes
Waterfowl  RecipesWaterfowl Recipes
Seafood RecipesSeafood Recipes
Italian RecipesItalian Desserts
Italian RecipesBiscotti Recipes
Italian RecipesBreakfast Recipes
Italian RecipesDiabetic Recipes
Italian RecipesHealthy Recipes
Italian RecipesVegetarian Recipes
Liquor RecipesLiquor Recipes
Holiday CookiingHoliday Cooking
Culinary SchoolsCulinary Vacations
Culinary SchoolsCulinary Vacations
Culinary ToolsCulinary Tools
Metric ConversionMetric Conversion
Spices and HerbsSpices and Herbs
Cooking TechniquesCook Techniques
Cooking TermsCooking Terms
Cooking SecretsCooking Tips
Made In ItalyMade In Italy
Origins of PastaOrigins of Pasta
Origins of CoffeeOrigins of Coffee
Wine MakingWine Making
Olive Oil MakingOlive Oil Making
Regional WineRegional Wine
Regional CheeseRegional Cheese
Italian PreservesItalian Preserves
Tomato Sauce PreserveTomato Sauce
Italian ProductsItalian Products
Italian ProductsItalian Products
Italian CookbooksItalian Cookbooks
Italian JokesItalian Jokes
Italian JolesItalian Jokes
Italian JokesSicilican Facts
Italian JolesSicilian History
Italian JolesSicilian Proverbs
InformationInformation
Suggest A RecipeSuggest A Recipe
Italian Cook BlogMy Blog
Interesting Cooking related linksInteresting Links
Advertising InfoAdvertising Info
Contact UsContact Us
italian recipes
 
Tours in Italy

Veal RecipesVeal Recipes!
Social Media Italian Cook Share on Twitter Save on Delicious Share on Facebook Share on Myspace Submit to Stumble Upon

Beef, veal, chicken, pork, lamb and rabbit are the standard recipes that we will be looking at.  

It seems that veal dishes figure predominantly in all the fine Italian dining establishments. There are two types of veal. Milk fed which is very tender and slightly more expensive then grain fed veal. You pay for what you get.

A little secret. My husband owned a gourmet italian restaurant in the early nineties and learned one important thing amongst his best chefs. A small ingredient that kept going into all the meat dishes. The name of this ingredient is Demi-Glace. Add a little to every meat dish for a five star taste.

If you have a Veal recipe, please share with us. If you have questions regarding this recipe page, please fill out our online contact form and it will be our pleasure to respond. ♥ The Italian Cook

Veal Recipe List

Lemon Veal Piccata - Scaloppine Al Limone

 

Lemon Veal Piccata - Scaloppine Al Limone

Lemon Veal Piccata - Scaloppine Al LimoneIngredients:

4 large veal cutlets (milk fed veal for tenderness)
all purpose flour
salt and pepper
2 tablespoons olive oil
2 tablespoons butter
1/2 cup dry white wine
1 cup chicken stock
4 tablespoons lemon juice
2 tablespoons capers rinsed and chopped
2 tablespoons finely chopped parsley

Directions:

1• Pound veal (already portioned by butcher) with a meat mallet until an even thickness has been achieved.
2• Lightly dust with flour on both sides.
3• Add olive oil and butter in a frying pan over moderately high heat for at least 2 minutes on each side. Season and transfer to plate.
4• Add the wine to the pan and increase the heat to high and boil until there are just 3 tablespoons of liquid left.
5• Pour in the stock and boil for 5 minutes or until it has reduced and slightly thickened. Add the lemon juice and capers and cook, stirring for one minute.
6• Taste for seasoning and return the veal cutlets to the pan and heat through for 35 seconds. Sprinkle with parsley and serve at once.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes 4 servings

Marsala Veal - Scaloppine A la Marsala

 

Marsala Veal - Scaloppine A la Marsala

Marsala Veal - Scaloppine A la Marsala Ingredients:

• 18 pieces of milk fed veal. Pounded gently with kitchen wooden hammer.
• 1 cup of marsala wine (either dry or sweet according to preference).
• Whole or white flour
• Refined olive oil for cooking
• 50 grams of capers
• Juice of one large lemon
• 2 tablespoons coarsely chopped fresh parsley
• Salt and pepper.

Directions:

1• Over medium heat, warm several tablespoons of olive oil in a large pan for a few seconds, being careful not to burn the oil.
2• Generously coat veal pieces with flour and place in pan, turning occasionally.
3• Sprinkle with salt and pepper.
4• Add juice of one lemon.
5• When the veal is essentially cooked, carefully pour marsala wine over it, stirring the mixture gently.
6• Allow alcohol to evaporate as sauce thickens. This may take about two minutes.
7• Add the parsley when it's almost done. If you prefer a thicker sauce, add a little flour.
8• Add capers last or sprinkle them over the chicken as a garnish. Serves four to six.

Milanese Veal (breaded) - Scaloppine A la Milanese

 

Milanese Veal (breaded) - Scaloppine A la Milanese

Milanese Veal (breaded) - Scaloppine A la MilaneseIngredients:

8 large veal cutlets (milk fed veal for tenderness)
salt and pepper
2 eggs
1 cup dried bread crumbs
4 tablespoons grated romano cheese
3 tablespoons butter
2 tablespoons olive oil
1 whole lemon cut in wedges

Directions:

1• Pound veal (already portioned by butcher) with a meat mallet until an even thickness has been achieved.
2• Beat eggs add salt, pepper and pour in a dish.
3• Dip each chop in the batter, coating it on both sides. Shake off the excess batter.
4• Coat the veal in the bread crumb mix. Pressing each side firmly into the crumbs.
5• Heat the butter and oil in a large frying pan and heat. Add the the veal and fry gently for 3 minutes on each side or until the bread crumbs are deep golden.

Serve immediately with the lemon wedges.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes 4 servings

Osso Bucco Veal - Braised Veal Shanks in

 

Osso Bucco Veal - Braised Veal Shanks

Osso Bucco Veal - Braised Veal ShanksIngredients:

2 tbsp vegetable oil 25 mL
2 lbs centre-cut veal shanks 900 g
1 tbsp butter 15 mL
2 carrots, finely chopped 2
2 celery stalks, finely chopped 2
1 onion, finely chopped 1
1 can (28 oz/796 mL) PRIMO Tomatoes, drained 1
1 1/2 cups chicken stock 375 mL
1 bay leaf 1
1/2 tsp each salt, pepper, dried basil and thyme 2 mL
1/3 cup finely chopped fresh parsley 75 mL
2 garlic cloves, minced 2
4 cups Gnocchi 1 L
zest of 1 lemon, minced

Directions:

1• In large, heavy saucepan, heat oil over medium-high heat. Brown shanks in batches, approximately 1 minute per side. Remove from pan and set aside.
2• Add butter to pan and reduce heat to medium. Add carrots, celery and onion; cook 15 minutes, or until softened and lightly browned, stirring occasionally.
3• Stir in tomatoes, chicken stock, bay leaf, salt, pepper, basil, thyme and browned veal shanks; bring to a boil. Reduce heat to low, cover and cook 2 hours, or until meat is very tender.
4• Combine parsley, garlic and lemon zest; set aside.
5• Meanwhile, in a large pot of boiling, salted water, cook gnocchi 8-10 minutes, or until tender but firm; drain.
6• Serve osso buco over gnocchi sprinkled with the parsley mixture.

Preparation Time: 10 minutes
Cooking Time: 2 hours, 20 minutes
Makes 4 servings

Pizzaiola Veal (tomato) - Scaloppine A la Pizzaiola

 

Pizzaiola Veal (tomato) - Scaloppine A la Pizzaiola

Pizzaiola Veal (tomato) - Scaloppine A la PizzaiolaIngredients:

4 large veal cutlets (milk fed veal for tenderness)
salt and pepper
4 tablespoons olive oil
1 1/2 cup crushed tomatoes
1 garlic cloves crushed
4 basil leaves diced
2 tablespoons finely chopped parsley

Directions:

1• Heat frying pan with olive oil and add garlic. Cook until lightly browned
2• Add the tomatoes to pan and season
3• In another frying pan add olive oil lightly and fry veal for 2 minutes or when lightly browned.
4• Add cooked veal to seasoned tomato sauce and cook over low heat for 5 minutes.
5• Sprinkle the parsley over the top and serve at once.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes 4 servings

Parmigiana Veal (gratin) - Scaloppine A la Parmigiana

 

Parmigiana Veal (au gratin) - Scaloppine A la Parmigiana

Parmigiana Veal Ingredients:

Milk Fed Veal - 12 pieces
Bread crumbs
Salt, pepper, basil
Vegetable oil (for frying)
Mozzarela cheese
Parmigiano grated cheese
Tomato sauce recipe (pasta section)
2 eggs
500 grams spaghettini


Directions:

1• Pound the veal gently with a wooden kitchen sledge.
3• Place bread crumbs in a large plate.
4• Beat eggs in a soup bowl and mix in salt, pepper and basil to your liking.
5• Pass each piece of veal through the egg batter.
6• Bread each side gently.
7• Heat pan with 1/4 cup vegetable oil until hot and then cook the breaded veal until lightly browned.
8• Once all of the veal is cooked heat the oven to 350 degrees and cover the cooked veal with mozzarella cheese and grated parmigiano and insert in oven until the cheese is melted.
9• Meanwhile you are cooking the pasta and once the veal is ready add a touch of tomato sauce for colour and add the pasta.
Bonne appetit. Elena

Rotolo of Veal - Scaloppine Rotolo

 

Rotolo of Veal - Scaloppine Rotolo

Rotolo of Veal - Scaloppine RotoloIngredients:

1 1/4 lb. boned breast of veal
1/4 cup Olio Carli Extra Virgin olive oil
6 to 7 sage leaves
Salt and pepper
1/4 ham, not smoked
1/3 cup shelled peas
1/4 freshly grated Parmigiano Reggiano
1 whole egg
The juice of one lemon

Directions:

1• Rub the veal with one tablespoon olive oil. Sprinkle with salt and pepper.
2• Combine the sage leaves, chopped ham, peas, Parmigiano Reggiano and the egg and spread the mixture over the veal.
3• Roll up the meat tightly and fasten with string. Place the meat in a baking dish, pour over it the lemon juice and remaining olive oil and cook in preheated oven at 375 degrees for one hour or until tender at the pricking of a fork.
Serves 4 people.

Saltimbocca Veal - Scaloppine Saltimbocca

 

Saltimbocca Veal - Scaloppine Saltimbocca

Saltimbocca Veal - Scaloppine SaltimboccaIngredients:

4 slices of prosciutto
4 veal scalloppine thinly sliced and pounded
flour spread on a plate for dredging
2 tablespoons olive oil
2 tablespoons butter
4 sage leaves
1/2 cup dry white wine
1/4 cup chicken broth
salt and pepper to taste

Directions:

1• Place one slice of prosciutto on each veal scalloppine and pound in lightly with a meat pounder.
2• Heat olive oil in a large sauté pan over medium-high heat. Dredge both sides of the scalloppine in flour to coat, shaking off any excess. Place them prosciutto side down in pan and cook, turning once, until lightly browned on both sides. Transfer to a warm plate.
3• Drain oil from pan, place back over heat and add butter. When butter is melted add sage and sauté for one minute.
4• Add the white wine and scrape loose any bits from bottom of pan, then add the chicken broth and salt and pepper.
5• Place scalloppine back in pan, prosciutto side up and cook until sauce is reduced by half and scalloppine are heated through.
6• Transfer veal to serving plates, spoon sauce over top and serve.



Regions in ItalyRegions of Italy
Abruzzo region ItalyAbruzzo
Basilicata region ItalyBasilicata
Calabria region ItalyCalabria
Campagnia  region ItalyCampagnia
Emilia Romagna region ItalyEmilia Romagna
Friuli Venezia Giulia region ItalyFriuli Venezia Giulia
Lazio region ItalyLazio
Liguria region ItalyLiguria
Lombardia region ItalyLombardia
Marche region ItalyMarche
Molise region ItalyMolise
Piemonte region ItalyPiemonte
Puglia region ItalyPuglia
Sardegna region ItalySardegna
Sicilia region ItalySicilia - Sicily
Toscana region ItalyToscana - Tuscany
Trentino Alte AldigeTrentino Alte Aldige
Umbria region ItalyUmbria
Val D'Aosta region ItalyVal D'Aosta
Veneto region ItalyVeneto
Recipes
 
Italian Cook Travel Flights Italy Hotels Italy Tours Italy Book Online with the Italian Cook
 
Flights Car Rentals Tours
Flights Italy Hotels Italy Tours Italy Book Online with the Italian Cook
Italian Recipes Recipe Website