Vincenzo's Veal with Spinach

 

6 2-ounce scaloppines of veal

Flour

Salt and pepper to taste

2 tablespoons butter

2 tablespoons minced shallots

1/4 cup red wine

1/2 teaspoon dijon mustard

3/4 brown sauce of your choice (see following recipe)

3/4 teaspoon (or to taste) freshly ground black pepper

1/4 cup heavy cream, or substitute beef stock

1 1/2 tablespoons olive oil

1 cup spinach leaves

6 slices of roma tomatoes

Toss veal pieces in enough flour to coat (1 to 2 handfuls); sprinkle with salt and pepper. Heat butter in a large sauté pan set over medium-high heat. Allow butter to foam, but not scorch; when foam begins to subside, add veal pieces to the pan. Brown on both sides. Remove veal from pan and set aside.

Add shallots to pan and cook until they are soft and fragrant (about 1 minute). Add red wine to pan, and cook until it starts to boil. Add mustard, brown sauce (recipe follows), pepper, heavy cream (or beef stock) and additional salt to taste. Cover, reduce heat to medium-low and simmer for 5 minutes.

Meanwhile, in a separate pan, heat olive oil until it shimmers. Add spinach and roma tomatoes to pan. Cook until spinach begins to wilt at the edges (less than 1 minute). Place 1 slice of tomato and a little spinach on each piece of veal (3 pieces on each plate), then top with hot sauce. Serve immediately.

Serves 2.

Bracioline Ripiene -- Stuffed Veal Cutlets

Pound the cutlets well. Mix the remaining veal, the prosciutto, the marrow, and the cheese together, adding the egg last to bind the mixture; season it with a pinch of pepper (do not salt). Stretch the cutlets and spread the mixture over them, then roll them up and tie them with string.

Mince the onion, celery, carrot, and pancetta. Melt the butter in a skillet over a medium flame. Add onion mixture and stir. When the onion is lightly browned, add the veal cutlets. Season with salt and pepper. Brown on both sides. Add the tomato sauce and wine, cover partially, and simmer them till they're done (15-20 minutes). Remove the strings before serving. Serves 3. Serve with a light to medium red such as a Chianti or a Rioja. A flavorful, but crisp Chardonnay or Sauvignon Blanc, a Gavi or Pinot Blanc would also work nicely.

Bracioline Ripiene -- Stuffed Veal Cutlets

Pound the cutlets well. Mix the remaining veal, the prosciutto, the marrow, and the cheese together, adding the egg last to bind the mixture; season it with a pinch of pepper (do not salt). Stretch the cutlets and spread the mixture over them, then roll them up and tie them with string.

Mince the onion, celery, carrot, and pancetta. Melt the butter in a skillet over a medium flame. Add onion mixture and stir. When the onion is lightly browned, add the veal cutlets. Season with salt and pepper. Brown on both sides. Add the tomato sauce and wine, cover partially, and simmer them till they're done (15-20 minutes). Remove the strings before serving. Serves 3. Serve with a light to medium red such as a Chianti or a Rioja. A flavorful, but crisp Chardonnay or Sauvignon Blanc, a Gavi or Pinot Blanc would also work nicely.

Lemon Veal with Rice

1 tblsp all-purpose flour
1 tsp beef-flavored bouillon granules
1/2 tsp paprika
1/2 tsp chopped fresh parsley
1/4 tsp dried rosemary
1/8 tsp pepper
1/2 pound boneless round rump veal, trimmed and cut into 1-inch cubes
Vegetable cooking spray
2 medium carrots, scraped and cut into thin strips
1/4 cup dry white wine
1/4 cup water
1 tblsp lemon juice
2 cups hot cooked rice (cooked without salt or fat)

Combine first 6 ingredients in a heavy-duty zip-top plastic bag; add veal, seal bag, and shake to coat. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add veal, and cook, stirring constantly, until lightly browned. Add carrots and next 3 ingredients; bring to a boil, stirring constantly. Cover, reduce heat, and simmer 40 minutes. Serve over rice. Yield: 2 servings

Wiener Schnitzel (Breaded Veal Cutlets)



8 slices white bread, crusts removed

Flour for dredging

2 large eggs

2 tablespoons whole milk

Kosher salt and freshly ground black pepper

2 veal cutlets (scaloppini) (about 2 1/2 ounces each),

patted dry

1/4 cup unsalted butter, divided

2 lemon wedges



In a food processor, pulse the bread into fine crumbs.

Transfer the breadcrumbs to a shallow bowl or lipped

plate.

Put the flour in a shallow bowl or plate. Break the

eggs into another shallow bowl and whisk with the

milk, and season with salt, and pepper to taste.



To bread the meat: Dredge a cutlet in the flour,

shaking off the excess; then dip it into the eggs, and

finally coat the meat evenly with the breadcrumbs. Set

on a piece of waxed paper or baking sheet. Repeat with

the remaining cutlet.



Heat 2 tablespoons butter in a medium non-stick

skillet over medium-high heat. While the butter is

still foaming add the breaded cutlets and cook,

swirling the skillet in a tight circle (this keeps the

cutlets moving around the skillet), until golden brown

and cooked through, about 1 1/2 minutes for the first

side. Turn the meat and cook 1 minute on the second

side to crisp the breading. Transfer to a plate and

cover very loosely with foil while you cook the other

cutlet. Serve with the lemon wedges.



2 servings