7449 veal scallops florentine Recipes

veal , scallops (6 pieces), dried sage, crumbled, fresh ground pepper, prosciutto, sliced paper thin, fontina cheese, sliced thin, all-purpose flour, unsalted butter, dry white wine, unsalted butter , cut into pieces, salt, lemon wedge

fresh scallops or 1/2 lb frozen scallops, frozen chopped spinach, water, dry white wine, salt, dried tarragon, crushed, black pepper, garlic clove, minced, canned evaporated skim milk, all-purpose flour, grated parmesan cheese

hungarian sweet paprika, salt, freshly ground black pepper, ground sage, ground ginger, thick) veal scaloppine, olive oil, divided, butter, divided, freshly chopped shallots, presliced mushrooms, irish whiskey, fat-free , less-sodium chicken broth, sherry, chopped fresh parsley (optional)

sea scallops, butter, all-purpose flour, heavy cream, grated parmesan cheese, salt to taste, ground black pepper to taste, frozen chopped spinach, thawed, shredded mozzarella cheese, grated parmesan cheese, plain bread crumbs, old bay seasoning

veal loin, trimmed and cut into 8 scallops and pounded to 1/4 inch thickness with, salt and pepper, swiss cheese, cut and trimmed the same size as the scallops, prosciutto, all-purpose flour, eggs, beaten, fine dry seasoned bread crumbs, butter

veal schnitzels (or veal medallions pounded to 0.5cm thick), egg, beaten, plain flour, parmesan cheese, freshly grated, panko breadcrumbs (you can use ordinary if you like, but panko is heaps better), chopped parsley, salt and pepper, olive oil flavored cooking spray or olive oil

veal , for braising, ground veal (purchase from butcher or mince some of the veal purchased for braising & make into little meatballs), water, salt, onion, carrot, fresh parsley, thyme (preferably fresh branch or two), bay leaf, mace, peppercorns, broth , from braising the veal, butter, flour, lemon juice, cream

veal cutlets, all-purpose flour for coating, butter, minced garlic, minced shallot, crimini mushrooms, sliced, marsala wine, veal stock, artichoke hearts, drained and sliced, salt and pepper to taste

veal breast (bone in ), boneless veal shoulder, trimmed and cut into 2-inch pieces, water, fresh parsley sprigs, fresh thyme sprigs, bay leaf (not california ), black peppercorns, onions, halved, carrots , quartered crosswise, leek (white and pale green parts only), halved lengthwise and cut crosswise into 1/2-inch pieces, unsalted butter, mushrooms, quartered, unsalted butter, all-purpose flour, egg yolks, creme fraiche, fresh lemon juice

veal schnitzels, olive oil, butter, garlic cloves (minced ), button mushrooms (sliced ), white wine (125ml), beef stock (or veal glaze), thickened cream (125ml double cream), dijon mustard, salt and white pepper (to taste)

all-purpose flour, salt and pepper, vegetable oil cooking spray, veal cutlet , 4 large pieces, about 1 lb veal scallop, shiitake mushrooms, stems removed and cut in half, olive oil, chopped onion, minced finely garlic clove, dry white wine, defatted beef stock, frozen artichoke hearts

veal scallops or 1 1/2 lbs veal cutlets, sliced 1/4 inch thick and pounded thin, salt, white pepper, flour, butter, olive oil, chopped scallions, dry white wine, heavy cream, mushroom , wiped,trimmed and sliced, lemon juice, chopped parsley, shrimp, peeled,deveined,and steamed, crabmeat , picked over well

veal cutlets, salt and pepper, flour, butter, salad oil, onion, finely chopped, vermouth, ground mace, tomato paste

veal cutlets, pounded to 1/4 inch thickness (traditional, about 5 oz. each, you may use chicken or pork, as well), flour (all purpose or brown rice), salt, breadcrumbs, eggs, oil (lard is traditional) or lard (for frying, lard is traditional)

sea scallops, patted dry, pepper, salt, olive oil (plus 1 tsp extra ), shallot, minced, garlic cloves, minced, white wine, chicken broth, butter, softened, capers, whole wheat angel hair pasta, cooked, baby spinach, fresh, tomatoes, halved, parsley, fresh, chopped, lemon zest, grated

boneless veal steaks, mushrooms, butter, ham (thin slices), grated parmesan cheese, butter, extra, mozzarella cheese, water, beef stock cube

veal shoulder or boned shank meat, cut into bite-size cubes, or 2 1/2 lb lamb shoulder or boned leg meat, cut into bite-size cubes, salt and freshly ground pepper, all-purpose flour , for dredging, evoo, for drizzling, butter , cut into pieces, onions, chopped, good-quality sweet paprika, ground cumin, garlic, crushed, fresh bay leaves, green bell pepper, seeded and coarsely chopped, red bell pepper, seeded and coarsely chopped, heirloom or organic tomato, chopped, chicken stock (if using veal) or beef stock (if using lamb), dry white wine (if using veal) or dry red wine (if using lamb), creme fraiche , plus a few dollops for garnish, drained caperberries, for garnish , optional

veal shanks , center cut, 2 inches thick, carrot, chopped, onion, chopped, celery ribs, chopped, garlic cloves, chopped, bay leaves, thyme, sage leaves, white wine, plum tomato (canned ), veal stock, flour, salt & pepper, saffron , soaked in 1 oz. of cold water for 10 minutes, arborio rice, onion, finely chopped, bay leaf, white wine, veal stock, parmigiano, extra virgin olive oil, salt & pepper