- Meat and poultry
This succulent veal is braised in a classic Italian soffritto of onion, carrot and celery with wine and stock.
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- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 4 (2.5cm) veal cutlets, trimmed of fat
- 30g flour
- salt and pepper to taste
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- 2 tablespoons cubed pancetta
- 2 sage leaves, chopped
- 1 sprig of rosemary
- 120ml white wine
- 120ml chicken stock
MethodPrep:15min ›Cook:1hr40min ›Ready in:1hr55min
- In a saucepan large enough to hold all the cutlets in a single layer, melt the butter over medium heat and add the oil. Dry the cutlets and dredge them in a mixture of flour, salt and pepper. Shake off the excess.
- Add the veal to the hot pan and brown for about 3 minutes on each side. Set them aside on a plate and add the onion, carrot, celery, pancetta, sage and rosemary in the same pan for 5 minutes. Stir in the wine and stock.
- Return the cutlets to the pan with any of the juices that accumulated on the plate. Bring to the boil and then reduce the heat to low, cover and cook for about 1 hour until the veal is very tender when pierced with a fork. Turn the veal occasionally and add a little water if the sauce gets too thick. Serve hot.
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Italian braised veal cutlets recipe - Recipes
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Combine bread crumbs and Parmesan cheese in a shallow bowl (for dredging). If desired, a pinch of oregano, parsley, rosemary, and basil may be added to season the breadcrumbs, but only use a pinch, and be sure that these are finely minced (a food processor can be put to good advantage). Fresh herbs are preferred.
Very finely mince 1 clove garlic and the parsley together mash together with the side of the knife or cleaver with a pinch of coarse salt. Add this to 1 egg which has been beaten with 1 tablespoon cold water. Sprinkle Parmesan cheese over the egg mixture. Stir to combine in a shallow bowl, for dipping.
In a large skillet, heat the oil, and butter (optional) with the remaining whole cloves of garlic. Turn the garlic cloves so that they take on color evenly, but do not allow to brown. Mash the cloves into the oil using the tines of a fork when they become toasted, then remove.
Pat the veal dry using a paper towel so that the coatings will stick. Season the veal with salt, pepper, and paprika. Dip each piece of veal into the seasoned bread crumbs coating both sides well. Dip into the egg mixture. Roll in the bread crumbs a second time.
Pan fry the veal cutlets in the olive oil, carefully turning once, until well browned on both sides.
Cover and continue cooking over low heat until thoroughly cooked and tenderized, which can take 30-40 minutes.
Serve over pasta, sprinkled with freshly grated Parmesan or Romano cheese and garnished with fresh basil. Or place veal in a casserole and sprinkle with slices of fresh mozzarella and Parmesan or Provolone and heat until cheese melts before serving with pasta or in sub sandwiches.
Lemon Veal Piccata - Scaloppine Al Limone
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
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
What Is Veal?
Veal is the meat from a male calf up to 16 to 18 weeks old. It is not fed any grains or grasses, which gives its meat a delicate texture and a creamy pale color with a grayish-pink hue. Beef, on the other hand, is the darker, red meat from older animals.
The age and the way the young calves are fed makes a difference in the meat. Bob veal is the meat from calves up to 1 month of age. Milk-fed veal from calves up to 12 months old is more delicate than veal from formula-fed calves up to 4 months old.
What are the Different Cuts of Veal?
Veal chops come either from the loin or from the rib. They are best for grilling, roasting, or broiling.
Veal shank is from the hind shank, the leg bone beneath the knee and shoulder. Veal shank is usually cross-cut so it reveals a cross section of the shin bone. A popular dish with veal shanks are Italian braised veal shanks, Veal Osso Bucco.
Veal cutlets are thin, about ¼-inch thick slices from the leg. They are best fried plain or breaded.
Veal sweetbreads are the thymus gland and pancreas of young calves. They are highly perishable and should be soaked before cooking.
Ground veal is made of veal trimmings. Because it is very lean, it is mostly used in combination with other ground meats, such as pork and beef.
What Are Dishes with Veal?
Veal is an important ingredient in several European cuisines. Veal cutlets, called scallopini in Italian, are used in Veal Piccata, breaded and fried veal cutlets served in a buttery lemon-caper sauce. Other variations of veal cutlets are Veal Marsala with a Marsala wine sauce, and Veal Parmesan with tomato sauce and Parmesan cheese. Veal Milanese Style are plain breaded veal cutlets. Wiener Schnitzel is another world-famous dish with veal cutlets.
Veal demi-glace is a thick veal stock used as a base for soups and sauces. Because it is time-consuming to make, ready-to-use veal demi is sold in jars.
More of Our Favorite Veal Recipes
"This is a mouthwatering tender roast with vegetables and a great gravy that gives a fantastic presentation," says HSTR. "It slow cooks once browned, so you can be straightening up the house while it simmers. You can get the boneless shoulder roast and roll it very tightly yourself and tie it several times with butcher string. Sometimes if you explain to the butcher, they will do it for you. Great served with fresh steamed asparagus or green bean spears."
Rinse the meat, pat dry and pound out thinly with a meat mallet.
Rinse the tomatoes, remove the stems and slice. Drain the mozzarella and slice. Slice the olives. Rinse the basil leaves, pat dry and cut 1/2 into fine strips.
Heat the olive oil and butter in a pan and sauté the cutlets over medium heat for 2 minutes per side, until golden brown. Arrange in a baking dish, top with tomatoes, olives, basil and mozzarella. Season with salt and pepper and bake in a preheated oven at 200°C (fan oven 180°C gas mark 3) (approximately 400°F) for 10-15 minutes.
The veal cutlet is the basis for many traditional veal dishes, including Veal Scallopini, Veal Marsala, Veal Piccata, Veal Parmagiana and wiener schnitzel.
Cut from the leg, scallopini is thinly sliced and is pounded to further tenderize this favorite dish.
Tenderizing will break down muscular tissues ensuring that the veal is soft and tender to eat.
Due to the thinness of scallopini it is a very easy and quick meal to make. Cutlets are also from the leg and are generally much thicker than scallopini.
Veal cutlets are breaded and flavorful sautés are added to create spectacular dishes that are so fast and easy they can be served any night of the week.
Today Gourmet – Veal Cutlets (20 – 4oz Cutlets) $139.00
Omaha Steaks 16 (4 oz.) Italian Breaded Veal Patties $39.99
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Veal Cutlets, 24 count, 3 oz each from Kansas City Steaks
Veal Medallions with Calvados Cream & Sautéed Apples
This easy veal recipe highlights the flavors of Normandy – Calvados, an apple brandy, sliced tart apples, cream, and mushrooms. We used veal top round cut into medallions, but it would also be delicious with chicken, poussin, or pork chops.
- 4 (1/2-inch-thick) veal chops (rib or loin 7 ounces each)
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 1 garlic clove, finely chopped
- 1/2 cup dry white wine
- 2 (10-ounces) containers grape tomatoes
- 1 teaspoon finely chopped fresh rosemary
- 1 1/2 cups orzo (10 ounces)
- Scant 1/4 teaspoon crumbled saffron threads
- 2 tablespoons unsalted butter
- 3/4 ounce finely grated Parmigiano-Reggiano
- 4 veal shoulder chops, 3/4-1-inch thick
- 4 Tablespoons butter, plus 3 extra tablespoons softened
- 2 Tablespoons olive oil
- salt and pepper, to taste
- 3 Tablespoons minced shallots
- 1/2 Cup dry white wine
- 1 Cup veal stock, or chicken stock
- 1/2 Teaspoon tarragon
- Juice from 1/2 a lemon
- Minced parsley, for garnish
For the chops, cut the extra backbone pieces and remove any loose ribs, gristle, and excess fat if tail is loose, wind it around the body of the meat and skewer in place. Dry meat thoroughly with paper towels. Heat 2 tablespoons of butter and 1 of the olive in a pan, and when butter foam begins to subside, arrange as much meat in the pan as will easily fit 1 layer. Brown 3-4 minutes on each side, regulating heat so the butter is very hot but not browning. Remove meat to a side dish if you have not browned al at once, and brown the rest of the veal with more butter or oil if needed.
Season the meat on both sides with salt and pepper to taste, and arrange in a pan in 1 even layer. Set over moderate heat, stir in the shallots, and cook 2 minutes, then pour in the wine and enough stock to come half way up the meat. Add the herbs and bring to a simmer. Cover the pan, and maintain at a slow, steady simmer throughout cooking, basting the meat several times with the liquid from the pan. The meat should be finished in 50-60 minutes, and should be tender when pierced with a knife.
Arrange the veal on a platter cover and keep warm in a turned-off oven, door ajar, for the few minutes it will take to finish the sauce. Skim the surface fat off of the cooking juices, bring to a boil, skimming, and boil down rapidly until liquid is almost syrupy. Carefully correct the seasoning, to taste, adding the lemon juice to taste. Remove from heat and swish in the 3 tablespoons of soft butter, ½ a tablespoon at a time. Spoon the sauce over the chops, sprinkle with parsley, and serve immediately.
COOKING TIPS FOR VEAL:
Savor the flavor: Marinades are a great way to infuse flavor into veal. You can marinate veal in the refrigerator for up to five days for chops, roasts or steaks.
For the best braised or stewed dishes: brown slowly to develop rich flavor, cover tightly to retain steam, and simmer gently over a very low heat.
Trim the fat after cooking. To preserve juiciness, leave a thin layer of fat on roasts, chops and steaks.
Pound veal cutlets with the flat side of a meat mallet to a uniform thickness for even cooking.
Pat dry veal cutlets with a paper towel to promote browning.
You don&rsquot have to be an expert chef to create a delicious meal using veal. It can be sautéed, stir-fried, braised, stewed, grilled or broiled. Choosing the right method of preparation is important. But regardless of how you choose to prepare your veal, just keep one thought in mind: &ldquoThe key to veal is not to overcook.&rdquo &ndash Executive Chef, Ritz-Carlton Dining Room, Boston