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Veal Recipes
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This is a very healthy, low fat meal which is easy to make and good to eat.
Place the veal in a Dutch oven, pour the veal or chicken stock over the veal and add enough hot water to just cover the meat. Bring to a boil, reduce heat and simmer gently, skimming the foam from the meat now and again. Add the bay leaf, sprigs of parsley and thyme, pepper corns, the carrot, the onions cut in wedges and garlic and continue to simmer the meat for 1to 1-½ hours or until the meat is tender. Remove and set aside. Sieve the meat stock and place back in the Dutch oven, cook the stock until reduced to about half.
Peel the carrots, turnips and celeriac. Trim and wash the mushrooms. Cut the vegetables in cubes and add them to the meat stock in the Dutch oven and cook for about 10 - 15 minutes or until the vegetables are tender. In a separate skillet, heat the olive oil and sauté the mushrooms until golden brown. Add the mushrooms and the peas to the vegetables in the Dutch oven.
Thicken the stock with a little corn starch, add the cream, and season to taste. Cut the meat into cubes, add to the vegetables, heat through and serve garnished with freshly chopped parsley.
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 | Veal Fricassee |
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(Servers 4)
1 lb piece veal (or pork)
1 Cup veal stock (or chicken stock)
1 bay leaf
3-4 sprigs parsley
2-3 sprigs thyme
3 pepper corns
1 carrot
1 onion, cut in wedges
1 clove garlic
½ celeriac
2 small turnips
4-5 carrots
2 stalks celery
8 oz (ca. 250 g) fresh mushrooms
1 Tbsp olive oil
5 oz (150 g) frozen peas
¼-1/2 Cup (½ - 1 dl) cream
Salt and freshly ground pepper
Little freshly grated nutmeg
Freshly chopped parsley
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This is an easy meat dish to serve. The key to
this dish is the long, slow cooking in the oven. Mashed potatoes are best with
this dish; they accompany the sauce best.
Accompaniment: Mashed potatoes
Garnish with freshly chopped parsley and grated orange rind.
Dry the osso buco pieces. Heat a heavy skillet and sear the veal pieces, one
or two at a time, over medium-high heat. Season with salt and pepper and place
in a casserole dish.
In the same skillet, lightly sauté the carrots, celery, onion, and garlic.
Add the tomatoes, basil, white wine, brown sugar and bring to a boil. Season
with salt and pepper. Pour the sauce over the meat, cover and continue cooking
in the oven at 325° F (160°
C) for 1-½ to 2 hours. Thicken the sauce with a little flour, cornstarch or
gravy thickener if necessary.
Note: You can substitute other meats in this recipe, e.g. pot roast or
chicken pieces.
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| Osso Buco |
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(Serves 4)
4-6 osso buco
(veal shanks cut 1 inch (2.5 cm) crosswise
Olive oil
2 medium
carrots, peeled and cubed
2 sticks celery
plus leaves, sliced
1 red onion,
coarsely chopped
2 cloves
garlic, minced
2 tins chopped
tomatoes (ca. 8 oz each / 240 g each)
(or equivalent
in freshly chopped tomatoes)
1 tsp freshly
chopped basil
1-½ Cups (3
dl) dry white wine
1 tsp brown
sugar or honey
Salt and
freshly ground pepper
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1. Sprinkle veal lightly with seasoned salt* 2
on one side.
2. Coat both sides lightly with flour, dip in cream, and press into bread
crumbs.
3. Heat a heavy skillet pan; add butter, place veal in the hot butter in
the skillet and cook until golden brown. (It cooks very quickly). Turn over
and repeat process.
4. In a small saucepan, lightly steam the spinach.
5. In a medium saucepan over medium heat, combine the cream and Parmesan
cheese and cook, whisking often, until reduced in quantity and thickened
6. To serve: place spinach on plate the plate, lay veal across and top with
sauce.
Accompaniment: Serve with freshly cooked pasta or rice and a mixed green
salad.
*1) If you wish to cut down on the
calories in this dish, use a light cream and thicken with a little gravy
thickener or flour.
*2) Seasoned Salt - any combination of
some of your favorite spices such as paprika, black pepper, oregano, parsley,
savory and/or thyme.
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| Veal Scalloping Florentine |
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Chef
Richard Lipton
3 ½ oz veal cutlets, pounded
Seasoned Salt
Flour
Bread crumbs
4 Cups (1 quart
/ 8 dl / 1 liter) cream*1
Butter
1 Cup Parmesan
cheese; grated
½ Cup fresh
spinach
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This is very rich, as it has fried liver, potatoes with cheese and butter with
the apple medley. You can cut down on the butter and vegetable oil by grilling the
liver, but liver can dry out very easily, so watch it closely. You can also
cut back on the butter and sugar for the apple medley, but it will change the flavor
slightly.
Potato Tortilla
Place the potato slices in cold water and leave them for about 30 minutes then
drain the
potatoes. In a large heavy skillet heat a little vegetable oil (2-3
tablespoons), add the sliced
potatoes and fry the potatoes until golden brown. Place the potatoes on baking
paper and
spread the grated cheese over the potatoes. Place the potatoes under the
broiler if necessary to melt and lightly brown the cheese. If you are calorie-conscious, you can
brush or spray the potatoes with a little oil, spread them out on a paper lined baking tray
and bake them in the oven (about 30 minutes) at 400° F (200°
C). Top with grated cheese and grill to brown lightly.
Optional: Mix a little sesame oil and curry powder, burn it off (heat in a
small saucepan until
you can smell the curry) and sprinkle this over the potatoes just before
serving.
Apple Medley
Melt the sugar and add the butter until it caramelizes (bubbles and turns a
light golden brown); add the red beets and apples and cook for 8-10 minutes or until they are soft.
Add a little vanilla essence or scrape a little of the vanilla pod and add to the apple mixture
together with the turmeric, chopped or dried thyme and salt. Set aside to let the flavors blend.
Calf’s Liver
Marinate the liver in the beer, salt, sugar and pepper, 2-3 hours (or at least
30 minutes).
Remove the liver and drain. Mix 3-4 Tbsp all-purpose flour and sesame seeds
and coat
the liver. In a heavy skillet, heat the olive oil and fry the liver 2-3
minutes on each side.
Do not overcook the liver or it will become hard and dry.
Serve the apple medley in the middle of the plate, place the slice of liver on
top and a
good portion of the potato tortilla on the side.
* If you do not wish to marinate the liver in beer, you can use
alcohol-free beer or milk.
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| Liver
and Apple Medley
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(Serves 4)
Potato Tortillas
6 medium baking potatoes peeled and sliced
Vegetable oil
Salt and freshly ground pepper
4 oz (120 g) grated cheese (Danbo, Gruyere, etc.)
Liver
4 slices calf’s liver
1 cup beer*
½ tsp salt
2 Tbsp sugar
¼ cup olive oil
2 Tbsp sesame seeds
All purpose flour
Apple Medley
4 oz (120g) sugar
2 oz (60 g) butter
2 red beets, peeled and cubed
6-8 tart apples, seeded and cubed
Dash of vanilla (or vanilla pod)
2 tsp turmeric
3 sprigs thyme (or 1 tsp)
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Sprinkle veal lightly with magic (seasoning) on one side. Coat lightly
both sides) with flour. Dip in cream, press into bread crumbs. Heat sauté pan; add butter. Lay veal in pan. (It cooks very quickly.) Turn
over. Allow each side to turn golden. Separately, lightly steam spinach.
In fresh pan, combine cream and cheese and reduce. To serve: Place spinach on plate, lay veal across, top with sauce. |
| Veal
Scallopine Florentine |
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3.5 ounces (105 g) veal cutlets, pounded
Seasoned salt or seasoning blend of choice
Flour
Japanese bread crumbs
1 quart (4 cups / 8 fl oz / 250 ml) heavy cream
1/4 cup 2 oz / 60 g) butter
1/2 cup (4 oz / 120 g) Romano cheese, grated
1/2 cup (ca. 5 oz / 150 g) fresh spinach, stemmed
(Or freshly steamed broccoli) |
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Wash
and cut the aubergine (egg plant) into cubes. Peel and chop
the onions. Mix the aubergine and onion with the 1-1/2 Tbsp olive oil,
rosemary, salt and pepper. Cover a baking or cookie tray with
baking paper and spread the vegetables on the the tray. Bake for
30 minutes at 450 F (225 C). Turn the vegetables occasionally.
Lightly dusty the schnitzel with the flour. In a heavy skillet,
heat the butter and olive oil and brown the schnitzel for a couple of
minutes on each side. Season with salt and pepper. Remove
from pan, season with salt and pepper and serve.
Sprinkle the truffle oil over the baked vegetables and serve with the
schnitzel.
Accompaniments: Serve with cooked rice and/or Italian or French
bread.
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| Schnitzel
and Oven-baked Vegetables |
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(Serves 4)
Vegetables
2 aubergines (egg plants)
3 red onions (Spanish onions)
1-1/2 Tbsp olive oil
2 tsp rosemary
Salt and pepper to taste
1-2 Tbsp truffle oil or olive oil
Schnitzel
4 veal or pork schnitzel
1/2 Tbsp olive oil
10 g butter
1-2 Tbsp all purpose flour
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Cook
bacon until crisp in a large heavy skillet. Remove bacon and set
aside, leaving bacon drippings in the skillet. Add the meat and
onion and brown meat on both sides; cook onion until soft. Add the
mixture of the sour cream and tomato sauce. Cover the skillet
and cook the meat over low heat about 20 minutes - do not boil. Garnish
with the reserved bacon pieces. Makes 4 to 6 servings.
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| Paprika
Cream Schnitzel |
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4 slices bacon
1-1/2 lb veal cutlets, cut about 1/2 inch thick
2 Tbsp chopped onion
1-1/2 tsp salt
1 tsp paprika
1 Cup thick sour cream
1/2 Cup tomato sauce |
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1)
Preheat the grill in the oven. Peel and chop the
onion and garlic and lightly brown them in a little oil in a large frying
pan or skillet. Chop 4 tomatoes and zucchini into cubes and place in
the skillet. Add the thyme and let the vegetables simmer for about 5
minutes. Season with salt and pepper, balsamic vinegar (malted
vinegar) and a dash of sugar.
2) Place all ingredients in an oven-proof casserole
dish. Slice two tomatoes and place the slices over the vegetables
and top with grated cheese. Place the vegetables under the grill and
brown lightly.
3) Dip the schnitzel in the beaten egg and then in the
bread crumbs. Season with salt and pepper. in a large skillet,
over medium heat the butter and oil until hot and
fry the schnitzel about three minutes on each side or until golden brown
and cooked through. If you want the schnitzel well done, cook for 4
minutes on each side.
Serve with bread or pasta and grilled vegetables.
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| Veal
Schnitzel |
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400 g (ca. 13 oz) veal schnitzel
1 egg
1/2 Cup bread crumbs
2-3 Tbsp equal parts butter and vegetable oil
Cheese-topped Vegetables
1 onion
1 clove garlic
1 Tbsp olive oil
6 small tomatoes
1 zucchini
1 tsp thyme
1-2 tsp balsamic vinegar (malted vinegar)
a dash of sugar
60 g (2 oz) grated cheese
Italian of French Stick |
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1)
Preheat oven to 225 C (425 F). Peel the potatoes and cut
into wedges. Spray or brush the potatoes with oil, sprinkle with rosemary,
salt and pepper and bake them in the oven for ca. 40 minutes or until the
potatoes are baked and golden brown.
2) Beat the egg and mix it into the ground (minced veal)
together with the flour, salt and pepper. You might add up to 1/4 cup milk
if the meat seems a little dry. In a plate mix a little flour (1-2
Tbsp) and lightly dust the patties on each side. Melt a little butter in a
heavy skillet or frying pan and over medium heat brown the meat patties one
minute on each side; turn down the heat and continue cooking for about 5 minutes
or until meat is cooked through. You can tell if the meat is
cooked by pressing down on it. If it is quite firm, it is cooked; if it is
soft, it is still a bit rare.
3) Stir the sour cream mustard, brown sugar, and parsley
together. Serve with the above meal as a dip or sauce. |
| Veal
Burgers |
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(Serves 4)
400 g (13 oz) minced (ground) veal
1 Tbsp all purpose flour
salt and pepper to taste
1 egg
Baked Potato wedges
1 kg potatoes
2 Tbsp olive oil (or vegetable oil)
1 tsp freshly chopped rosemary (or 1/2 tsp dried)
Parsley Dip
200 g (6-1/2 oz) light sour cream
2 tsp Dijon mustard
1 tsp brown sugar
2 Tbsp freshly chopped parsley (or 1-2 tsp dried)
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Mix lime juice, dry white wine, olive oil and fresh dill and pour over salmon fillet. Place salmon in a cool
place and marinate for 2 hours.
When the salmon steaks have marinated two hours, drain the salmon. Slice each salmon fillet into four thin slices, and
roll together like a rose.
Herbed Butter
4 dl dry white wine
50 g (abt 1-1/2 oz) butter
75 g (abt 2-1/2 oz) finely chopped onion
Prepare the salmon as follows:
Place the chopped onion in a saucepan together a little butter (ca. 2 Tsp.) and dry white wine and
bring to a boil; boil until liquid is reduced to 1/3. Place the salmon roses in the liquid and simmer gently.
As soon as the salmon turns color, remove it from the saucepan. Set aside and keep warm.
Add the butter to the salmon liquid and whip gently. Turn off heat and remove saucepan from stove top.
Place the salmon roses in the herbed butter, cover with a lid and keep warm until ready to serve.
Veal Chops
4 veal chops of best quality
Season veal chops with salt and pepper. Brown the veal chops in a small amount of butter
and oil (abt. 2 Tbsp.plus 1 Tbsp. oil) 2-3 minutes on each side.
Tomato Salad
Four good-sized tomatoes
125 g (abt 4 oz) fresh Galbani mozzarella
3 Tbsp. olive oil
1 tsp. balsamico vinegar
Salt, pepper, and a little sugar
1/2 onion, finely chopped
Slice tomatoes and mozzarella . Alternate tomatoes and mozzarella on a plate. Mix olive oil, balsamico
vinegar, salt, pepper and ca. 1/4 tsp. sugar. Let stand a few minutes, then stir and pour over tomatoes
and mozzarella. Sprinkle with finely chopped onion and7 or freshly chopped oregano or basil.
Sautéed Spinach
300 g (10 oz) fresh or frozen spinach
50 g (ca. 2 oz) butter
75 g (2-1/2 oz) finely chopped onion
Salt, pepper, nutmeg
If using fresh spinach, wash and dry it first. In a
saucepan, sauté the chopped onion in butter and add the fresh spinach.
If using frozen spinach, squeeze as much water out
of the spinach as possible before placing in the
saucepan. Season with salt, pepper and nutmeg and
sauté for ca. 2 minutes or until spinach is cooked.
To serve:
On each plate, place a small amount of the sautéed
spinach and place a salmon rose on the spinach.Place a chop, and spoon a little of the herbed
butter next to the salmon rose and spinach. Serve
a small portion of the tomato and mozzarella salad
or serve the tomato and mozzarella salad in a separate dish.
Accompaniments:
Good with cooked rice or small boiled potatoes. |
| Veal and Fresh Salmon
Fillet
Dinner |
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(Serves
4)
Salmon
450 g (abt. 1 lb / 16 oz) Salmon steaks
1/2 dl (1/4 Cup) lime juice
1/2 dl (1/4 Cup) dry white wine
1Tbsp. olive oil
Fresh dill
Salt and pepper
Herbed Butter
4 dl dry white wine
50 g (abt 1-1/2 oz) butter
75 g (abt 2-1/2 oz) finely chopped onion
Veal Chops
4 veal chops of best quality
Tomato Salad
Four good-sized tomatoes
125 g (abt 4 oz) fresh Galbani mozzarella
3 Tbsp. olive oil
1 tsp. balsamico vinegar
Salt, pepper, and a little sugar
1/2 onion, finely chopped
Sautéed Spinach
300 g (10 oz) fresh or frozen spinach
50 g (ca. 2 oz) butter
75 g (2-1/2 oz) finely chopped onion
Salt, pepper, nutmeg
Accompaniments:
Good with cooked rice or small boiled potatoes.
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Chop the parsley and set aside.
Chop the onions and sauté them in the butter in a large skillet. Add the ground
meat
until cooked through. Sprinkle the flour over the meat mixture and stir through. Remove the skillet
and add the wine, parsley, fenugreek, thyme, salt and pepper. Simmer mixture gently and set aside to cool.
Beat the egg yolks and add some of the hot meat mixture into the eggs before adding them to the
meat mixture.
Peel and slice the potatoes. Cook the sliced potatoes in salted water for 5 - 10 minutes. Drain
the potatoes.
Slice the eggplant. Brush the slices lightly with olive oil and fry gently in a large skillet. Drain
on paper towels if desired.
Layer the eggplant, the potatoes and the meat mixture in a buttered casserole dish. Be sure
the last layer is potatoes. Dot the potatoes with butter and bake the casserole for 20 minutes at 200
C° (400° F)
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| Mousakka with Potatoes |
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(serves 4)
Moussakka met aardappelen
(A Belgian Version)
1/2 bunch fresh parsley
medium onion
Butter
1 lb ground veal or beef
2 Tbsp flour
1/4 Cup (1/2 dl) dry white wine
1 /2 tsp fenugreek
Dash of dry thyme
Salt and pepper
2 egg yolks
1 Kg potatoes
Bread crumbs
2-3 egg plants (aubergines)
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