Perfect for a quick weeknight meal!
1 lb veal scallopine
Salt and pepper
12 oz arugula
Parmigiano-Reggiano, shaved thin
1/4 c capers, drained
In a large bowl combine Arugula and cheese, toss with enough oil to coat, season with salt and pepper.
Season veal with salt and pepper. In a large skillet heat 1 tbsp oil over medium heat, cook veal about 2 min per side.
Divide among plates and serve.
1 small head of cabbage, stemmed 5 minutes
1 lb ground veal
1/2 c parley
1/2 c cilantro
1/2 c rosemary leaves
6 cloves garlic
2 c cooked rice
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 c grated parmigiano
Preheat oven to 425.
2 28oz cans tomatoes
1 TBSP salt
several celery leaves
6 cloves garlic
3 bay leaves
To make sauce, combine all ingredients in a medium pan and cook for 30 minites over medium heat. Remove bay leaves, purée with immersion blender, set aside.
Chop steamed cabbage and place in the bottom of a baking dish.
In a food processor combine veal, parsley, cilantro, rosemary, garlic, rice, egg, salt, pepper, nutmeg and half the cheese, process to blend. Form into meatballs and place on top of the cabbage. Cover with tomato sauce.
Bake 25 – 30 minutes until meatballs cooked through and sauce is bubbling.
Serves 6 – 8.
This the perfect weeknight main – it comes together in less than 20 minutes. For this one make sure you have your mis-en-place on!
1 lb. veal scallopini
2 tsp vegetable oil
4 TBSP capers
1/4 c white wine
2 TBSP fresh lemon juice
4 TBSP butter
4 cups looesly packed arugula
Sprinkle veal with salt and pepper. Heat the oil in a large frying pan over medium high heat. Add the veal to the pan and cook until it releases and has started to brown, about 2 minutes. Turn and cook them until they’re cooked through, about 2 more minutes. Transfer the veal to a plate. Repeat with any remaining veal, if necessary.
Add the capers to the frying pan and let them sizzle for about 30 seconds. Add the white wine and use a spatula to help scrape up any brown bits on the bottom of the pan into the wine. Cook until the wine is reduced by at least half, about 2 minutes. Add the lemon juice and stir to combine. Swirl in the butter, whisking if you like, to make a sauce. Taste and add salt, if needed.
Return all of the veal to the pan to warm it up in the sauce. Divide the arugula between 4 plates. Drizzle a bit of the sauce over each serving of arugula before placing the veal on top of the salad. Drizzle any remaining sauce evenly over the veal. Serve immediately.
This recipe is from La Cucina Italiana, my favorite cooking magazine. It is spring on a place – asparagus and veal what could be better? It is easy enough for a fancy dinner on a weeknight.
1½ lbs asparagus, trimmed
2 TBSP olive oil
2 TBSP grated Grana Padano
1 TBSP chopped thyme
8 veal medallions, about 3 ounces each
1 TBSP butter
½ c half and half
1 TBSP white wine vinegar
Preheat oven to 375°.
Bring a large pot of water to a boil. Add salt and the asparagus, and cook for 4 minutes. Drain and plunge into a bowl of ice water. When cool, drain the asparagus, and let dry. Roughly chop all but 10 asparagus spears. Place half of the chopped asparagus in a bowl, and add the olive oil, Grana Padano and thyme. Season with salt and pepper, and mix well.
Place 4 veal medallions on a baking sheet lined with buttered parchment paper, and season with salt and pepper. Spoon some of the asparagus mixture over the veal. Top with the remaining veal medallions, sandwiching the filling in between. Tie the two pieces of veal together with butcher’s string, or secure with metal skewers. Season the tops with salt and pepper, and dot each one with butter. Bake for 15 minutes, or until the veal is cooked through.
Meanwhile, place the remaining chopped asparagus in a blender or food processor. Add the half and half and vinegar, season with salt and pepper. Purée until smooth, and set aside.
Dice the remaining asparagus.
Remove the veal from the oven, and arrange on individual plates. Spoon the asparagus purée around, and drizzle with extra-virgin olive oil. Garnish with the diced asparagus, and serve.
This is a great weeknight pasta you can whip up with very little effort.
16 oz canned tomatoes, chopped
3 TBSP butter
1 onion, chopped
1/2 pound ground veal
1/4 c Parmigiano-Reggio, grated
8 oz pasta
In a 12 inch skillet, melt butter over medium heat, add onions and cook for 5 minutes until softened. Add veal, cook until brown, breaking up with a spoon. Add tomatoes and simmer until ready to use, up to 1 hour.
Being a large pot of salted water to a boil, cook pasta according to package.
Add pasta to sauce, adding a little water if needed. Toss to coat pasta. Too with parm and service.
This is my take on veal Saltimbocca. I had some of Trader Joe’s Italian 4 Cheese blend leftover from another recipe and decided to add it for my twist on this classic.
4 – 6 oz veal scaloppine
3 – 4 slices Proscuitto
2 oz four cheese blend, or italian cheese of your choice
12 safe leaves
Flour seasoned with salt & pepper
2 TBSP butter
1 TBSP olive oil
Lay veal out in a single layer, sprinkle with cheese, layer with Proscuitto to cover, top with 3 – 4 sage leaves. Cover with plastic wrap as pound with a meat mallet to seal together. Skewer with a couple toothpicks, to hold it together. Cover and chill for 30 min to several hours.
On a plate or in a bowl big enough for one piece of veal, combine flour with salt and pepper. Dredge veal in flour.
Heat a large skillet over medium high heat, add butter and olive oil. When nice and hot add veal cook 45 seconds per side. Add any extra sage leaves cook till crisp. Serve immediatly.
Epicurious to the rescue! I found this amazing dish on my fav cooking site. I served it wish asparagus and some fresh bread. The sauce is super easy and could easily be whipped up on a weeknight.
3/4 c chicken stock
1/3 c dry white wine
1 TBSP all-purpose flour
1/2 TBSP unsalted butter
1 TBSP fresh lemon juice + zest
2 TBSP chopped fresh flat-leaf parsley
1 lb veal cutlets (also called scallopini; 1/4 inch thick)
3/4 teaspoon salt
1/2 teaspoon black pepper
1 lemon, thinly sliced
Special equipment: a well-seasoned ridged grill pan
Boil stock and wine in a 2 quart heavy saucepan until reduced by about half, about 3 minutes. Whisk flour into stock. Boil, stirring, 1 minute, then remove from heat and stir in butter, lemon juice, and salt and pepper to taste. Keep sauce warm.
Heat a nonstick skillet over medium high hear. sprinkle veal with salt and pepper. Cook veal in batches, without crowding, until browned, about 30 seconds on each side, transferring with tongs to a platter.
Stir parsley into warm sauce and pour over veal.
7 WW PP per serving.
This recipe is amazing! A bit time consuming, but not a lot of work. I used jarred artichokes instead of fresh because that was what I had on hand. This inspiration comes from La Cucina Italiana.
2 tsp olive oil
1/2 lb ground veal
1/4 c thinly sliced onion
1 1/2 c beef broth
7 – 8 artichoke hearts, canned
1 TBSP butter
1 1/4 flour
In a medium saucepan heat oil over medium heat, add veal and cook, stirring with a wooden spoon until meat is broken up as browned, about 5 minutes. Add onion, salt and pepper, cook until onion is softened. Stir in 1/2 c broth and simmer until broth is reduced to 1/8 c, about 45 minutes.
Transfer mixture to shallow baking dish , top with artichokes.
In the pan you cooked the veal, add 1 c broth and bring just to a boil.
In a small saucepan melt butter, add flour and stir with a wooden spoon for 2 minutes. Whisk in broth and cook until thick, about 1 minute.
Pour sauce over artichoke and veal.
Broil for 3 – 4 minutes until browned.
5 WW per serving.
This is the ultimate weeknight main, as it literally takes less than 5 minutes to cook! …and it tastes amazing!
8 oz veal Scallopini
1 – 2 TBSP capers, drained
2 TBSP butter
1 TBSP lemon juice
Salt and pepper Scallopini. Spray large skillet with olive oil spray, heat on medium high. Add veal and cook 1 minute per side. Remove from pan.
Add butter, scraping brown bits from pan, cook 1 minute, add capers. Stir and cook for 1 more minute until butter starts to barley brown. Remove from heat, add lemon juice, stir and poor over veal.
2 – 4 Servings.
5 WW PP per serving (4 servings).