8 2-oz. veal scaloppine (1 lb.), pounded to 1/4" thickness
2 1/2 tsp. chopped fresh thyme, divided
2 1/2 tsp. chopped fresh rosemary, divided
Freshly ground black pepper
16 large fresh basil leaves
16 large fresh mint leaves
8 very thin slices prosciutto
4 oz. shaved Parmesan
1/4 cup all-purpose flour
2 Tbsp. extra-virgin olive oil
6 fresh sage leaves
2 fresh bay leaves
1 garlic clove, minced
1/2 cup brandy or Cognac
1/2 cup heavy whipping cream
Kosher salt
Sprinkle each scaloppine with 1/4 tsp. thyme, 1/4 tsp. rosemary, and pepper (do not add salt). Top each with 2 basil leaves, 2 mint leaves, 1 slice prosciutto, and 1/8 of the cheese. Roll up tightly; secure with a toothpick or tie crosswise with 2 pieces of kitchen twine spaced about 1" apart. DO AHEAD Can be made 1 day ahead. Cover; chill.
Dredge rolls in flour; shake off excess. Heat oil in a large nonstick skillet over high heat. Add rolls; brown on all sides, about 3 minutes total. Transfer to a plate. Add 1/2 tsp. thyme, 1/2 tsp. rosemary, sage leaves, bay leaves, and garlic to skillet. Stir until garlic begins to brown, about 1 minute. Remove from heat; add brandy. Return to heat and cook until slightly reduced, about 2 minutes (brandy may ignite). Reduce heat to medium-low; add cream. Return rolls to skillet; simmer until sauce thickens, about 2 minutes. Turn rolls. Cover; simmer until cheese melts, about 4 minutes. Remove toothpicks or twine.
Place 2 rolls on each of 4 plates. Season sauce with salt and pepper, spoon sauce over rolls, and serve.
Makes 4 Servings
Bon Appétit May 2011
Showing posts with label Veal. Show all posts
Showing posts with label Veal. Show all posts
Veal Scallops with Capers, Vermouth and Dill
All purpose flour
1 pound veal scallops (about 1/4 inch thick)
5 tablespoons butter
1 tablespoon olive oil
2 tablespoons dry vermouth
3 tablespoons drained capers
1/3 cup shopped fresh dill
Place flour in pie pan. Season with salt and pepper. Coat veal with flour mixture, shaking off excess.
Melt 2 tablespoons butter with oil in heavy large skillet over medium high heat. Working in batches, add veal and cook until light brown, about 1 minute per side. Transfer to platter. Add 3 tablespoons butter to skillet and melt, scraping up any browned bits. Add vermouth and capers; bring to boil. Add dill. Season with salt and pepper and pour over veal.
Makes 4 Servings
Bon Appétit April 1994
1 pound veal scallops (about 1/4 inch thick)
5 tablespoons butter
1 tablespoon olive oil
2 tablespoons dry vermouth
3 tablespoons drained capers
1/3 cup shopped fresh dill
Place flour in pie pan. Season with salt and pepper. Coat veal with flour mixture, shaking off excess.
Melt 2 tablespoons butter with oil in heavy large skillet over medium high heat. Working in batches, add veal and cook until light brown, about 1 minute per side. Transfer to platter. Add 3 tablespoons butter to skillet and melt, scraping up any browned bits. Add vermouth and capers; bring to boil. Add dill. Season with salt and pepper and pour over veal.
Makes 4 Servings
Bon Appétit April 1994
Veal Scaloppine with Mushroom Cream Sauce
1 1/2-ounce package dried porcini mushrooms*
1 cup dry white wine
1 cup chopped shallots (about 6 large)
2 tablespoons white wine vinegar
1 1/2-ounce package dried morel mushrooms*
2 cups hot water
4 tablespoons (or more) olive oil
12 ounces assorted fresh wild mushrooms (such as oyster and stemmed shiitake), sliced
1 cup whipping cream
1 pound veal cutlets (each about 1/4 to 1/3 inch thick or pounded, if necessary, to 1/4-inch thickness), cut into 3-inch pieces
*Dried porcini mushrooms and dried morel mushrooms are available at specialty foods stores and some supermarkets.
Finely grind dried porcini in spice grinder or coffee grinder. Transfer 2 tablespoons ground porcini to heavy medium saucepan (reserve any remaining ground porcini for another use). Add wine, 1/2 cup shallots and vinegar to saucepan. Boil until porcini broth is reduced to 3/4 cup, about 5 minutes. Set aside.
Place dried morels in small bowl. Pour 2 cups hot water over; let stand until morels soften, about 30 minutes. Drain; reserve soaking liquid. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add fresh mushrooms and remaining 1/2 cup shallots and sauté until tender, about 7 minutes. Add drained morels and stir 3 minutes. Add porcini broth, 3/4 cup reserved morel soaking liquid and whipping cream; simmer until sauce thickens slightly, about 5 minutes. Season sauce with salt and pepper. Remove sauce from heat; cover to keep warm.
Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle veal with salt and pepper. Working in batches, add veal to skillet and cook to desired doneness, about 2 minutes per side for medium, adding more oil to skillet if necessary. Divide veal among 4 plates. Spoon mushroom sauce over veal and serve.
Bon Appétit September 2000
Serves 4
1 cup dry white wine
1 cup chopped shallots (about 6 large)
2 tablespoons white wine vinegar
1 1/2-ounce package dried morel mushrooms*
2 cups hot water
4 tablespoons (or more) olive oil
12 ounces assorted fresh wild mushrooms (such as oyster and stemmed shiitake), sliced
1 cup whipping cream
1 pound veal cutlets (each about 1/4 to 1/3 inch thick or pounded, if necessary, to 1/4-inch thickness), cut into 3-inch pieces
*Dried porcini mushrooms and dried morel mushrooms are available at specialty foods stores and some supermarkets.
Finely grind dried porcini in spice grinder or coffee grinder. Transfer 2 tablespoons ground porcini to heavy medium saucepan (reserve any remaining ground porcini for another use). Add wine, 1/2 cup shallots and vinegar to saucepan. Boil until porcini broth is reduced to 3/4 cup, about 5 minutes. Set aside.
Place dried morels in small bowl. Pour 2 cups hot water over; let stand until morels soften, about 30 minutes. Drain; reserve soaking liquid. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add fresh mushrooms and remaining 1/2 cup shallots and sauté until tender, about 7 minutes. Add drained morels and stir 3 minutes. Add porcini broth, 3/4 cup reserved morel soaking liquid and whipping cream; simmer until sauce thickens slightly, about 5 minutes. Season sauce with salt and pepper. Remove sauce from heat; cover to keep warm.
Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle veal with salt and pepper. Working in batches, add veal to skillet and cook to desired doneness, about 2 minutes per side for medium, adding more oil to skillet if necessary. Divide veal among 4 plates. Spoon mushroom sauce over veal and serve.
Bon Appétit September 2000
Serves 4
Grilled Veal Chops with Rosemary
5 tablespoons extra-virgin olive oil
1/4 cup dry red wine
1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried
2 large garlic cloves, pressed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 8-ounce veal rib chops (3/4 to 1 inch thick)
Fresh rosemary sprigs
Whisk oil, wine, rosemary, garlic, salt and pepper to blend in 13 x 9 x 2-inch glass baking dish. Add veal chops to dish and turn to coat with marinade. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning veal occasionally.
Prepare barbecue (medium-high heat) or preheat broiler. Remove veal from marinade, shaking off excess. Season veal with salt and pepper. Lightly oil grill. Grill or broil veal to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with rosemary sprigs and serve.
Bon Appétit May 1997
Serves 8
1/4 cup dry red wine
1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried
2 large garlic cloves, pressed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 8-ounce veal rib chops (3/4 to 1 inch thick)
Fresh rosemary sprigs
Whisk oil, wine, rosemary, garlic, salt and pepper to blend in 13 x 9 x 2-inch glass baking dish. Add veal chops to dish and turn to coat with marinade. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning veal occasionally.
Prepare barbecue (medium-high heat) or preheat broiler. Remove veal from marinade, shaking off excess. Season veal with salt and pepper. Lightly oil grill. Grill or broil veal to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with rosemary sprigs and serve.
Bon Appétit May 1997
Serves 8
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