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Veal Scallopini

 

 

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Veal Scallopini

When you hear the word veal Scallopini you may think this is some exotic dish that you will never be able to prepare in your own kitchen. But, if that is what you think then you would be wrong Scallopini is just referring to sautéed cutlets which are usually veal or poultry that have been pounded thin and coated with flour. Now, that you know this you will be able to prepare an array of Veal Scallopini with many of your favorite spices and flavorings.

Below are two recipes to give you an idea of the variety in which Veal Scallopini can be prepared, you can add or substitute any of the ingredients and create your own wonderful dish. For the first recipe you will need:

  • 8 veal scallopini, remember this is veal cutlets that have been pounded thin usually 1/8 inch thick,
  • 2 tablespoons of all purpose,
  • paprika, salt, and pepper to taste,
  • 4 tablespoons of butter or margarine,
  • ½ pound of sliced mushrooms,
  • ½ crushed garlic clove,
  • 1 cup of beef broth,
  • ½ cup of tomato sauce,
  • ½ cup of chopped green pepper,
  • 4 ounces of your favorite pasta,
  • and parmesan cheese.

Pre-heat your oven to 325 degrees Fahrenheit. On a plate mix together the flour, paprika, salt and pepper. Gently roll the veal cutlets in the flour mixture. Brown each cutlet in a skillet over medium heat and then place in a baking dish. Add the mushrooms, garlic, broth, tomato sauce, and butter. Cover and bake for 30 minutes and then add the green pepper and bake for another 15 minutes without the cover. While the meat is cooking prepare your pasta according to the package directions. Place pasta on the serving plate and top with the veal cutlet and drizzle the sauce over the veal, garnish with the parmesan cheese.

This next recipe for Veal Scallopini uses Tortellini pasta and is very yummy. For this variation you will need:

  • 1 ½ pounds of veal leg slices pounded thin,
  • ¾ cup of flour,
  • salt, pepper,
  • 7 tablespoons of butter,
  • 2 crushed cloves of garlic,
  • ¾ cup of dry white wine,
  • ¾ cup of sliced mushrooms,
  • 2 diced onion, and
  • 1 pound of tortellini noodles.

Pre-heat your oven to 350 degrees Fahrenheit. Season the veal with salt and pepper and then roll in the flour to lightly coat. Using 5 tablespoons of butter in a large skillet add the crushed garlic and sauté the veal until lightly browned turning only one time.

Remove the veal and place in a baking dish. Now, add the other 2 tablespoons of butter to the skillet and add the onions and mushrooms and sauté until the onions are transparent. Add the wine and bring to a boil. Simmer for around 3 minutes and then pour the sauce over the veal. Cover the baking dish and bake for 30 minutes. While the veal is baking prepare your noodles and drain.

Place the veal slices on the noodles when ready to serve and pour the remaining sauce over the entire dish.

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