60 veal scaloppine Recipes

olive oil, butter, fresh sage leaves, veal scallopini , well trimmed of any fat and sinew & flattened, plain flour, freshly ground salt, fresh ground pepper, dry white wine, lemon , juice of, cream

extra virgin olive oil , as needed, minced garlic, chopped tomatoes (canned are fine, drain them first), salt and pepper, mixed good olive, veal , thin slices, preferably from the leg, pounded slightly until less than 1/4 inch thick, flour , for dredging, lemon, thinly sliced, chopped fresh parsley leaves (to garnish )

veal (or boneless chicken breasts), salt, pepper, butter, olive oil, cremini mushrooms, sliced (or button mushrooms), shallots, finely chopped, dry white wine, broth (beef or chicken depending on meat), saffron thread, heavy cream (or half & half), frozen green pea, thawed, lemon, cut into wedges

veal tenderloin (boneless, cut 1/4 inch thick ), minced garlic cloves (fresh ), olive oil, crushed red pepper flakes, chopped onion, dusting flour, green pepper, mushroom, sherry wine, salt, white pepper, bay leaf

veal scallops, pounded thin, flour, salt, pepper, milk, olive oil, butter, tomatoes, chopped, green onions, chopped, garlic cloves, minced, white wine, whipping cream, parmesan cheese (garnish ) (optional)

veal scallops, pounded 1/8 in. thick, flour, olive oil, mushroom, sliced, shallot, finely chopped, garlic, crushed, ham, chopped, sherry wine, chicken broth, mozzarella cheese

veal escalopes (4-in diameter & 1/2-in thick, not pounded), apples, lemon juice, salt, black pepper (freshly ground ), flour, butter, vegetable oil, calvados, double cream

butter, olive oil, veal scaloppine , cut into 1-by-2-inch strips, salt, onion, chopped fine, dry vermouth or dry white wine, canned low-sodium chicken broth or homemade stock, heavy cream, frozen petit peas, fettuccine, fresh-ground black pepper, lightly packed mint leaves , cut into thin strips

drained capers, chopped fresh parsley, dry bread crumbs, anchovy paste, olive oil, veal scaloppine (about 1 1/2 lb in all ), salt, fresh-ground black pepper, butter, red wine, canned crushed tomatoes in thick puree (1 15-oz can), spinach, large stems removed, leaves washed

veal loin, salt and pepper, flour, whole egg, beaten , plus 1 egg, hard boiled and chopped, bread crumbs, extra-virgin olive oil, green olives, pitted, capers, white wine, butter, lemon slices, salt-packed anchovy fillets, rinsed and drained, red cabbage , recipe follows, extra-virgin olive oil, onion, finely chopped, speck, finely chopped, red cabbage , cut into chiffonade, red wine, red wine vinegar, salt and pepper, red apples, cored and finely chopped

veal scallopini, flour, parmesan cheese, dry breadcrumbs, eggs, olive oil, butter, white wine, chicken stock, lemon juice

extra-virgin olive oil, all-purpose flour, salt and freshly ground black pepper, veal medallions from the rack or loin, oyster mushrooms, quartered, sweet marsala wine (or slightly sweet sherry), cold unsalted butter, fresh thyme leaves or 1/2 tsp dried thyme

head fennel, cored, sliced 1/4-inch thick, extra-virgin olive oil, veal hip or top round, flour, dry white wine, chicken broth, lemon , zested and juiced, butter, italian parsley, finely chopped to yield 1/4 cup

leek , halved lengthwise and crosswise, veal schnitzels, prosciutto, shaved provolone cheese, plain flour, seasoned to taste (all purpose), olive oil, dry white wine, chicken stock, butter, chopped

veal or 1 lb chicken cutlet, pounded thin, enough flour (for dredging), sliced onion, button mushrooms, sliced thin, dry white wine (not cooking wine), butter , if needed (or more), salt and pepper, fresh parsley (to garnish )

all-purpose flour , for dredging, white pepper, salt, veal scallops, butter, whipping cream, freshly grated horseradish (or more to taste) or 4 tsp prepared horseradish, peeled seeded, diced tomato (i have used petite diced canned tomatoes in replacement of the fresh on occasion), minced fresh parsley, minced chives

head fennel, virgin olive oil plus 4 tablespoons, veal hip or top round, flour, chicken broth, juice and zest of 1 large lemon, italian parsley, finely chopped to yield 1/4 cup

veal hip or top round, cut into 8 pieces, pounded to 1/8-inch thickness, salt and pepper, flour , for dredging, extra-virgin olive oil, basic tomato sauce , recipe follows, white wine, marinated mushrooms, recipe follows, drained, lemon , zested and juiced, capers, rinsed, prosciutto , roughly the same diameter as scaloppine, italian parsley, finely chopped to yield 1/4 cup, basic tomato sauce, all recipes copyright 2000, mario batali. all rights reserved., extra virgin olive oil, spanish onion, chopped in 1/4 inch dice, garlic cloves, peeled and thinly sliced, chopped fresh thyme leaves, or 1 tbsp dried, carrot, finely shredded, peeled whole tomatoes , crushed by hand and juices reserved, salt , to taste