A good cut of veal is very light pink. It doesn’t matter if you buy the rib or loin cut. Whichever you prefer. Pictured is rib cut Grilled Veal chops.
Grill/broil on high to searing the outside, keeping it pink inside. Please do not over cook it or you will find it dry and tough.
2 to 4 veal chops, about 1″-1.5″ thick, loin or rib cut
2 TBLS extra virgin olive oil
1 TSP Bell’s Seasoning (the yellow box with the turkey on it)
2 cloves fresh garlic, crushed and mashed
I have an herb garden so if you have any, a few leaves of each; sage, thyme, oregano, rosemary
Place all the ingredients in a freezer bag and let marinate for 2-24 hours refrigerated.
Place on a hot grill and sear the meat on both sides. Baste once with the marinade. Cook until the center is pink about 155-160 degrees on a meat thermometer.
Serve with your favorite side dishes.
This Milanese style recipe is classic Italian in that so much Italian food is just simple tastes. You can make this with chicken or veal. If you choose veal be sure it is top quality and very light pink in color. Veal Cutlets Milanese Style or Chicken Cutlets Milanese Style are served simply with lemon wedges.
1 LB chicken or veal cutlets pounded thin
2 eggs, beaten
1 cup flour
1 cup plain bread crumbs
1 TSP dried basil
1 TSP dried thyme
Salt & pepper
1 cup vegetable oil
6 lemon wedges
In a shallow dish, beat eggs and season with salt and pepper. Pour flour into another shallow dish. Mix together the bread crumbs, basil and thyme in a third shallow dish. Have ready one large plate.
Season the cutlets with salt and pepper. Working with 1 piece of cutlet at a time, dip it first in the flour, shaking off excess. Next, place the floured cutlet into the beaten eggs, coating completely. Place the cutlet into the bread crumb mixture and gently press crumbs into the cutlet. Set aside on large plate and continue with remaining cutlets.
Preheat your oven on 200. In a large skillet, heat the oil to 375 degrees F. Have ready a baking sheet fitted with a rack. Carefully place 2 pieces of breaded cutlet in the hot oil and fry until golden brown on both sides, about 6 to 8 minutes total. Chicken should be cooked through but the veal can be pink in the center.
Place cooked cutlets on the rack in the oven to keep warm.
Continue with remaining cutlets.
This Chicken Parmigiana is very easy to make and once the sauce is ready it only takes 30 minutes to prepare. Serve it alone, with pasta or on Italian bread as a sandwich. You can also change the cutlets to veal, it’s the same process for cooking. But be sure to buy a good quality veal otherwise they will be tough.
Make my Marinara sauce or use sauce left over from a Traditional Sunday sauce that had meat in it. The flavors work well with either.
If you really are pressed for time then use the best quality jarred sauce, like Barilla.
6 Chicken breast cutlets or veal, pounded thin
2 eggs, beaten
1/1/2 cups Italian flavored bread crumbs
1/2 cup grated Parmesan cheese
1 TSP of each; dried parsley, dried basil and garlic powder(not salt)
1 cup shredded mozzarella cheese
2 cups Tomato sauce from the above selection
1/2 cup canola oil mixed with half olive oil
Preheat the oven to 350.
Mix the parsley, basil, garlic powder and about 2 TBLS of the Parmesan cheese together and set aside. Heat half of the oil in a large frying pan on medium heat. Dip the cutlets into the beaten egg and then into the bread crumb mixture coating them on both sides. Place the cutlets in the frying pan so they have some room between them and fry until lightly brown. Unless you have a very large frying pan (then use all the oil) you will probably need to do this twice. Add the left over oil to the pan and let it heat in between frying more cutlets. Place the cooked cutlets on a paper towel to absorb any excess oil. In a large baking pan place a few TBLS of sauce and then top it with a cutlet. Repeat this until all cutlets are in the pan. Place a few more TBLS of sauce on top of each cutlet and sprinkle with the remaining Parmesan cheese and spread the mozzarella cheese over that. Cover with a lid or foil. Bake for 15-20 mins or until the cheese is melted and sauce is just slightly bubbling.
**to make this health friendly use half the Parmesan cheese and use part skim mozzarella cheese.
This veal scaloppini dish is classic northern Italian. Made with good light pink colored veal cutlets is best. It’s made in one pan and 30 minutes to cook, so tender. If you are making this for a crowd place the browned rolls in a baking dish and pour the juices/wine mixture over the rolls. Cover and bake at 350 for 45 minutes.
1 LB Veal cutlets, pounded very thin
1/2 cup Italian bread crumbs
3 oz Prosciutto ham, thin slices
2 TBLS milk
1/3 cup grated Parmesan cheese
Dash of pepper
Dash of nutmeg
3 TBLS butter
1 TBLS olive oil
1/2 flour, spread on a plate
1/3 cup dry white wine
1/2 cup beef or veal stock/broth
In a mixing bowl place the bread crumbs, milk, cheese, egg, pepper and nutmeg, mashing together to form a creamy consistency. Lay the cutlets out flat and divide and spread the bread crumb mixture evenly among them. Place on top of it a 1/2 slice or full slice, depending on the size of the cutlet, of the Prosciutto. Roll the cutlets up and secure with a toothpick or two lengthwise. Put the butter and oil in a pan large enough to accommodate the veal rolls in a single layer. Dredge the veal rolls in the flour. Heat on med high and brown the meat on all sides. Add the wine and stock/broth bringing it to a brief boil then turn the heat down to very low and simmer covered for about 25-30 minutes. If the juices are too thin/watery, remove the veal and turn the heat up for a few minutes to reduce the juices.
This Marsala recipe can be made with chicken or veal cutlets. Be sure if you make it with veal you buy a good quality veal, such as milk fed. It’s expensive but worth it. I use a California Marsala, please do not use the cooking wine type, it’s just watered down.
6 chicken cutlets, tossed in 4 TBLS flour
4 TBLS unsalted butter
3 TBLS olive oil
2 TBLS shallot, minced
1 cup Marsala wine
1/2 cup beef stock
1 box 8oz-12oz fresh mushrooms, cleaned and thick sliced, button or any kind you like
Salt & pepper to taste
In a large frying pan heat the butter and oil. Add the shallot for 2-3 minutes then add the cutlets. Saute the cutlets a few minutes on each side. Remove the cutlets. Turn the heat up to med-high and add the mushrooms. Saute until they shrink a little. Then add the wine for a few minutes, scrapping the pan drippings, until the wine reduces. Add the stock and bring it up to a good simmer, until it also reduces. Add the cutlets back in. Add salt and pepper to taste. Serve now if you make it with veal, if chicken, simmer covered on low for 20 minutes.
Osso buco is an old classic northern Italian veal dish. So tender and the whine sauce is finger licking good. You can finish it in a crock pot but it must be big enough so the fluid surrounds all the meat, not just one layer.
4-6 veal shanks, cut 1-1/2 inches thick
4 TBLS butter
1/3 cup olive oil
1 cup flour
1-1/2 cups dry white wine
1 TBLS lemon zest, no white just the outer yellow skin
4 TBLS fresh minced parsely
1/2 cup water
Salt and pepper to taste
Put the butter and oil in a pan big enough to fit the veal in one layer, all of it touching the bottom of the pan. Heat to med-high until the butter is bubbling. Dredge the veal in the flour and place in the hot pan. Brown on each side turning once, add the salt and pepper. Add the wine and lower to a very low simmer, covered. After about 15 minutes see if the fluid is too low and add 1/2 cup water if needed. Simmer on very low for 2 – 2.5 hours, periodically checking the fluid level. The veal will pull away from the bone and cut with a fork when done. Remove the shanks to a warm platter. Add the lemon peel and parsley to the pan and turn the heat up to med-high stirring and scrapping the pan residue loose. Return the veal to the pan for just a few minutes. Serve with the sauce poured over the veal shanks.
This veal and peppers dish is great by itself or served on crusty Italian bread. You don’t need to buy expensive veal since it cooks as a stew and will become very tender.
2 LBS veal stew meat, cubed
2 TBLS olive oil
3 cloves garlic, sliced
1 LRG onion, sliced thick
3 bell peppers, sliced thick, I use a tri color mix of peppers
2/3 cup dry white wine
dash of red pepper flakes
1 TBLS parsley, minced
Dash of oregano
3 basil leaves, torn
2 cups crushed Italian tomatoes, use a chunky type
**Optional** add a small piece of Parmesan cheese rind
In a pan large enough for the veal to be in a single layer heat the oil and add the veal to saute and slightly brown. Add the garlic for a few minutes and then add the wine and scrap all the drippings. At this point you could transfer to a crock pot if you like. Add the balance of ingredients. Cook on a low simmer covered for about 2 hours in the pan or 4 hours in a crock pot or until the veal is fork tender.