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veal recipes 

 

Veal Escalopes with Pinenut Gremolata

A restaurant quality dish in the comfort of your own home

Nutritional information

Nutrients per serving: 267 calories, 11 g fat, 31 g protein, 12 g carbs, 5 g fibre. Excellent source of folate.

 Ingredients (Serves 6)
  • 2 tbsp  olive oil
  • 6 veal escalopes (schnitzels)
  • 450g small swiss or button mushrooms, halved if large (about 4 cups)
  • ¾ cup Moredough chicken stock
  • 2 tbsp unsalted butter
  • 1 tsp lemon zest
  • ¼ cup chopped fresh parsley
  • 750g green beans
  • ¼ cup pinenuts, toasted

 

 Instructions
  1. In a large skillet, heat 1 tablespoon oil, and season escalopes generously with salt and pepper. Working in batches, sear until golden, about 2 minutes per side. Transfer to a plate and tent with foil to keep warm.
  2. In same skillet, add remaining oil and mushrooms and sauté until golden. Deglaze with stock, scraping up any bits from bottom. Boil sauce and reduce slightly, 2 minutes. Remove from heat, stir in 1 tablespoon butter, zest and parsley.
  3. Bring a small pot of salted water to a boil and blanch green beans until tender, about 3 minutes. Drain, toss with remaining butter and season.
  4. To serve, divide veal and beans among plates, top with mushrooms and spoon with sauce. Garnish with pine nuts.

 

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Marinated Veal Cutlets with Rocket, Roasted Balsamic Shallots and Vine-ripened Tomatoes

This is a gorgeous dish, marrying the flavours of lemon and thyme along with a mediterranean side dish of roasted shallots and baby tomatoes - very good dinner party dish. Serve with soft polenta, or creamy mashed potato, baby potatoes or even a risotto milanese.

  • 3/4 cup olive oil, divided
  • 1/3 cup fresh lemon juice
  • 1/4 cup fresh thyme leaves
  • a pinch of maldon sea salt
  • a light sprinkle of ground black pepper
  • 4 thick veal rib cutlets, frenched
  • 18 small shallots, peeled, halved
  • 100ml balsamic vinegar
  • Approx 24 small vine-ripened cherry tomatoes
  • 2 tablespoons drained capers
  • 1 pkt Stayfresh rocket leaves

Soft polenta

  • 6 cups water
  • 1/4 cup butter
  • 1 teaspoon salt
  • 1 1/4 cups quick-cooking polenta

Bring 6 cups water, 1/4 cup butter, and 1 teaspoon salt to boil in heavy large saucepan. Gradually whisk in polenta. Reduce heat to medium-low. Stir constantly until polenta thickens, about 5 minutes.

 

 

 Whisk 1/2 cup oil and lemon juice in small bowl to blend. Mix thyme, salt, and pepper in another small bowl. Rub thyme mixture all over veal chops; place in glass baking dish. Pour oil-lemon marinade over; let stand 20 minutes, turning once.

Preheat oven to 220°C. Combine shallots, vinegar, and remaining 1/4 cup oil in medium roasting pan; toss to coat. Sprinkle with salt and pepper. Roast until shallots are browned and tender, about 15 minutes. Add tomatoes to shallots and roast until tomatoes are soft and browned, stirring occasionally, about 15 minutes longer. Remove pan from oven. Add capers and 1 tablespoon hot water and stir to blend.

Meanwhile, heat large ovenproof skillet over high heat. Drain veal cutlets and transfer marinade to heavy small saucepan. Add veal to skillet and cook until browned, about 3 minutes per side. Transfer skillet to oven and roast veal to desired doneness, about 10 minutes for medium.

Bring reserved oil-lemon marinade to boil; boil 2 minutes. Place 1 veal chop on each of 4 plates. Divide shallot-tomato mixture among plates. Spoon Soft Polenta alongside. Drizzle with oil-lemon marinade. Garnish with rocket and serve.

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Rosemary-Parmesan crusted veal cutlets

Note: Adapted from "Bistro Laurent Tourondel." Panko is available at Asian markets.

Total time: 35 minutes

Servings:  6
  • 3/4 cup butter
  • 1 1/2 cups plain dry bread crumbs, (Japanese panko is fantastic if you can get it)
  • 3/4 cup freshly grated Parmigiano-Reggiano cheese
  • 2/3 cup finely chopped onion
  • 1 tbs chopped fresh rosemary
  • Salt, pepper
  • 6 large veal chops

 

 1. Heat the grill by placing the grill rack about 8cm away from the source of heat. Turn heat to high.

2. In a medium bowl, stir together the remaining butter, bread crumbs, cheese, onion and rosemary. Add 1/2 teaspoon salt and 1/2 teaspoon pepper, or to taste.

3. Sprinkle each cutlet with one-fourth teaspoon salt and a good pinch of pepper.

4. Place the cutlets on the grill rack. Cook, turning them once, for 5 to 8 minutes (if you have a meat thermometer it should read 115 degrees for medium rare). The veal will continue to cook a little while standing after grilling.)

5. Remove the cutlets from the grill and evenly distribute the crust among the chops, coating each top generously. Return the chops to the broiler and cook until the crust is golden brown, watching carefully, 1 1/2 to 2 minutes. Serve immediately.

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Veal Chops with Sage-Balsamic Sauce and Warm Mushroom Salad

The balsamic-based marinade combines with red currant jelly for a piquant sauce.
Veal:
  • 1/4 cup balsamic vinegar
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon grated lemon rind
  • 2 teaspoons chopped fresh sage
  • 2 garlic cloves, minced
  • 4 large veal cutlets, trimmed
  • Cooking spray or olive oil
  • 1/8 teaspoon salt

    Warm Salad:
  • 1 large red onion, cut into 1/2-inch-thick slices
  • 1 pound portobello mushrooms, stemmed
  • 1/4 cup low-sodium soy sauce or tamari
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/4 teaspoon freshly ground black pepper


Sauce:

  • 1 cup chicken broth (or chicken stock)
  • 1 teaspoon red currant jelly
 To prepare veal, combine first 7 ingredients in a large heavy-duty zip-top plastic bag. Add cutlets; seal bag, tossing gently to coat. Refrigerate for at least 2 hours, turning occasionally.

Preheat Grill.

Heat a large nonstick skillet coated with cooking spray or lightly coat with olive oil over medium-high heat. Remove cutlets from marinade, reserving marinade. Sprinkle cutlets with salt. Add to pan; cook 4 minutes on each side or until desired degree of doneness. Remove cutlets from pan.

To prepare salad, place onion and mushrooms, gill sides up, on a grill pan coated with cooking spray. Combine soy sauce, 1 tablespoon juice, and honey, stirring with whisk. Spoon soy sauce mixture evenly over mushrooms and onion. Grilll 3 minutes; turn onion. Grill an additional 3 minutes or until onion is tender. Cut the mushrooms into thick slices. Combine mushrooms, onion, chives, and parsley. Sprinkle with 1/4 teaspoon pepper; toss gently.

To prepare sauce, combine reserved marinade, broth, and jelly; add to pan, scraping pan to loosen browned bits. Bring to a boil; cook until reduced to 1/4 cup (about 6 minutes), stirring frequently. Serve sauce with chops and mushroom salad.

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Côtes de Veau Dijonnaise - Veal Cutlets With Mustard

Recipe by Anne Willan from The Country Cooking of France - photograph by France Ruffenach

Simply stunning authentic French recipe using tender veal cutlets, bacon and Dijon mustard. Serve with green beans, fresh asparagus or similarly luxurious vegetable... 
Ingredients:
  • 4 veal cutlets - around 220-280g each
  • salt & pepper to tate
  • 2 tbsp light olive oil
  • 180g Schultz  bacon cubes (lardons)
  • 16-18 baby onions or shallots, peeled
  • 1 tbspn flour
  • 3/4 cup white wine, preferably chardonnay
  • 3/4 cup veal  or beef stock
  • 1 bouquet garni
  • 1/4 cup creme fraiche or heavy cream
  • 2 tbspn dijon mustard, or to taste
  • 1 tbsp chopped fresh parsley

 

 

 Methode:

Season cutlets on both sides with salt & pepper. Heat the oil in large saute pan or frying pan over medium heat. Add the bacon lardons and fry until lightly browned, 3 to 5 minutes. Lift them out with a draining spoon and set them aside in a bowl. 

Add the onions to the pan and saute over medium heat, shaking the pan often so that they colour evenly, until browned, 7 to 10 minutes. Remove from the pan and set aside in a separate bowl. 

Lastly add the cutlets and brown them, allowing 2 to 3 minutes. Turn them and brown the other side, 2 to 3 minutes longer. Take them out, whisk the flour into the pan, and cook until bubbling. Add the wine and bring to a boil. Stir in the stock and return to a boil. Stir in the bacon, then replace the chops, pushing them down into the sauce, and add the bouquet garni.

Cover the pan and simmer over low heat for 25 minutes. Add the onions and continue simmering until they are soft and the chops are tender when poked with a two-pronged fork, 10 to 15 mins longer. The cooking time will depend on the thickness of the cutlets. Turn the cutlets from time to time and add more stock if the sauce gets too thick.

When the cutlets are tender, transfer them to 4 warmed plates. Discard the bouquet garni, stir the creme fraiche into the sauce and bring to a simmer. Stir in the mustard and parsley and take the pan off the heat. The fresh, piquant taste of mustard turns bitter when overcooked, so mustard should not be boiled, and should always be added toward the end of cooking. Taste the sauce, adjust the seasoning and spoon it over the chops. Serve at once.

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Pan-Fried Veal Chops with Rosemary & Lemon by Maggie Beer
TOTAL TIME: 35 MIN
SERVES: 6
ingredients
  • 1.5kg (6) veal rib chops, cut 1 inch thick
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped rosemary
  • 1/4 teaspoon freshly ground black pepper
  • 4 tablespoons unsalted butter
  • Salt
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons water
  1. Rub the veal chops all over with the olive oil, chopped rosemary and black pepper. Let the chops stand at room temperature for 10 minutes.
  2. In a very large skillet, cook the butter over moderately high heat until it starts to brown, about 1 minute. Season the veal chops with salt. Add them to the skillet and pan-fry over moderately high heat, turning occasionally, until golden and an instant-read thermometer inserted in the thickest part of one of the chops registers 125°, about 15 minutes. Transfer the chops to a serving platter.
  3. Add the lemon juice and water to the skillet and cook for 1 minute, scraping up any browned bits from the bottom with a wooden spoon. Pour the pan sauce over the veal chops and serve at once.

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Roast Rack of Veal

This has to marinate overnight in the herby past. You can cut your rack into two and roast criss-crossed as the picture shows, or just stand upright and roast the 9 ribs as one.  You may need to adjust your cooking time if doing it as one.

  • 8 garlic cloves, quartered
  • 12 sage leaves
  • 1 tablespoon plus 1 teaspoon chopped thyme
  • 1 tablespoon plus 1 teaspoon chopped rosemary
  • 1 teaspoon fennel seeds
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons salt
  • 2 teaspoons coarsely ground pepper
  • One 9-rib frenched rack of veal
  • Truffle oil, for serving (optional)
  • In a mini processor or mortar & pestle, combine the garlic, sage, thyme, rosemary and fennel seeds and grind coarsely. Add the olive oil, salt and pepper and process to a paste. Rub the paste all over the rack/s (You can cut them into two and criss-cross for a dramatic effect). Set the racks in a roasting pan, cover with plastic wrap and refrigerate overnight. Remove the meat from the refrigerator 2 hours before roasting.
  • Preheat the oven to 220°C. Arrange the racks back to back with the frenched bones crisscrossed and pointing upwards. Roast the racks in the lower third of the oven for 15 minutes. Reduce the oven temperature to 180° and continue to roast for about 50min (if racks are cut into 2) or 1 hour and 10 minutes longer if you are cooking it as a whole 9 rib, or until an instant-read thermometer inserted in the thickest part of the meat in the center of one of the racks registers 130°F for medium meat. Transfer the racks to a carving board, cover loosely with foil and let rest for 15 to 20 minutes; the final temperature will be 140°F to 145°F.
  • To serve, slice down between the rib bones and serve 1 chop per person.  For something extra special, sprinkle each chop with a few drops of truffle oil and serve.

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Veal Ossobucco

Serves 4

Degree of difficulty: Low

You need:

  • 1.5kg veal shin steaks
  • Flour, seasoned with salt & pepper
  • 100ml olive oil
  • 1 carrot, diced
  • 1 onion, diced
  • 2 sticks celery, diced
  • White of 1 leek, diced
  • 2 cloves garlic, chopped
  • 2 fresh bay leaves
  • 1/4 bunch fresh thyme
  • 150ml red wine
  • 200ml beef stock
  • 400g tomato passata
  • Salt and pepper, to taste
  • Grated rind of 1 lemon

 

Gremolata

  • finely grated rind of 2 large lemons
  • 2 cloves garlic, finely chopped
  • 1/2 cup fresh parsley, finely chopped
 Method:
Preheat oven to 200°.

Lightly dust veal in seasoned flour.

Heat oil in a pan and colour veal on both sides.

Remove from pan and set aside in an ovenproof dish.

Using the same pan, sauté the carrot, onion, celery, leek and garlic.

Add the bay leaves, and thyme.

Pour in the red wine, stock and tomatoes and stir to combine.

Pour the liquid mix, over the veal, cover and braise in the oven for one and a half hours or until tender.

Remove the veal from sauce and season liquid with salt, pepper and lemon rind.

Serve veal and sauce with mashed potato, polenta or pasta of your choice. Sprinkle with gremolata.

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Parmesan Crumbed Veal Scallopine  - Delicious Magazine - May 2007 Issue
Serves 4
  • 600g veal scallopine
  • 1 ½ cups (225g) plain flour, seasoned
  • 3 cups (210g) day-old fine breadcrumbs
  • 2 tbs finely chopped flat-leaf parsley
  • 1 cup (80g) finely grated parmesan
  • 2 eggs, beaten with 1tsp Dijon mustard
  • Light Olive Oil to shallow fry
  • Lemon wedges and potato mashed wiht grated parmesan, to serve
 Place veal between pieces of plastic wrap and gently flatten with a rolling pin.

Place flour on plate. 

Mix crumbs, parsley and parmesan on another plate.

Beat eggs with Dijon mustard.

Dip veal first in flour, then egg, then crumbs. 

Heat oil in a frypan on medium-high heat. Cook veal, in batches, for 2-3 minutes each side until golden. Drain on paper towel. Keep warm while cooking remainder.

Serve with salad, lemon wedges and parmesan mash.

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Char-grilled veal cutlet with roasted capsicum salad - Donna Hay Feb/Mar 07 issue
4 x 200g (7 oz) veal cutlets, trimmed
sea salt and cracked black pepper
olive oil for brushing
2 tablespoons red wine vinegar
1 tablespoon brown sugar
1 tablespoon olive oil
2 store-bought roasted capsicums (bell peppers), sliced
1 cup basil leaves
70g (2½ oz) baby spinach leaves
¼ cup sliced preserved lemons
½ cup small black olives
 		Season the veal with the salt and pepper and brush with the oil. Heat a char-grill pan over high heat.

 Char-grill the veal for 6–7 minutes each side or until cooked to your liking. Place the vinegar, sugar and oil in a bowl and stir well to combine. 

Place the capsicum, basil, spinach, preserved lemon and olives in a bowl, add the vinegar mixture and toss to coat. 

Divide the salad between plates and top with the veal cutlets to serve. Serves 4.

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Veal Scaloppine with Zucchini & Potatoes

6 waxy potatoes, peeled & chopped into 3cm cubes
6 zucchini, sliced thickly
3 tbsp olive oil
2 cloves garlic, sliced
2 ripe tomatoes, roughly chopped
1 tsp dried oregano
A handful of basil leaves, torn
 
10 slices of Veal Scaloppine (about 1kg)
Salt & freshly ground pepper
4 tbsp olive oil
1 tbsp capers, rinsed
Juice of 1 lemon
Extra virgin olive oil, to drizzle
A handful of chopped parsley
For the Vegetables:
  Boil potatoes in pot of hot, salted water until tender.
Fry garlic in olive oil until lightly golden. Add zucchini, season with salt and pepper & reduce heat. Cook until zucchini softens and is lightly coloured. Add tomatoes, oregano, drained potatoes and fresh basil, drizzle with olive oil, turn heat to low & cook until zucchini are soft.
 
To cook the Veal:
Heat a large frying pan on high heat.
Season the veal with salt & pepper, heat the oil in the pan and fry the veal in batches by cooking 1-2 mins each side. Veal should be lightly golden and just cooked through. Keep warm while cooking the remaining veal.
Once all the veal is cooked and removed, add capers, lemon juice, any juices from the plate holding the veal and drizzle with olive oil. Allow to bubble away briefly.
To serve:
Pour the sauce over the veal, garnish with chopped parsley and serve with the sautéed zucchini & potatoes.

 

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