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Veal Made Easy
Naturally lean, delicious and
easy to prepare, veal fits the
healthful, uncomplicated way
we’re cooking and eating today.
Depending upon the cut and
cooking method, veal can be ele
gant enough for the most special
occasions or just right for a bud
get-wise week night meal.
Although veal is a popular en
tree when dining out, it can be
simple to prepare at home and
just as delicious if you use one of
these recipes.
VEAL BREAST WITH
OLIVE-MUSHROOM
FILLING
1 boneless veal breast
2 teaspoons olive oil
'A cup dry Marsala
I'/i cups uncooked mini lasa
gna or bow tie pasta, cook
ed
Olive-Mushroom Filling:
2 teaspoons olive oil
1 cup chopped mushrooms
1 cup diced red bell pepper
2 cloves garlic, minced
'/: cup chopped pitted ripe
olives
1 tablespoon finely chopped
fresh rosemary or 1 tea
spoon dried rosemary
Heat 2 teaspoons oil in Dutch
oven over medium heat until hot.
Add mushrooms, bell pepper,
and garlic; cook and stir 5 min
utes or until tender. Stir in olives
and rosemary; cool.
Unroll veal breast; trim fat.
Spread filling over veal, leaving
'/4-inch border. Starting at short
end, roll up jelly-roll fashion; tie
with string.
Heat 2 tablespoons oil in same
pan over medium heat until hot.
Add veal; brown evenly. Pour off
drippings. Add Marsala and A
cup water; bring to a boil. Reduce
heat; cover tightly and simmer
I'/’-I Vi-hours or until veal is fork
tender.
Remove veal; keep warm.
Skim fat. Bring cooking liquid to
a boil; cook until reduced to 'A
cup, stirring occasionally. Carve
veal. Serve over pasta with sauce.
Makes 8 servings.
Beef Council
VEAL MADE emf
Recipe Topics
If you have recipes for topics listed below, please share them
with us. We welcome your recipes, but ask that you include ac
curate measurements, a complete list of ingredients, and clear
instructions with each recipe you submit. Be sure to include your
name and address. Recipes should reach our office one week be
fore the publishing date listed below.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522.
July
14 Berry Recipes
21 Summer Vegetable Ideas
28 Peaches, Apricots & Summer Fruits
August
4 Jellies, Jams, Spreads
7,2001
GRILLED VEAL CHOPS
QUICK AND EASY
4-6 veal chops
1 small bottle no-fat Italian
dressing
Put chops and Italian dressing
in zip lock baggie.
Leave chops in dressing for at
least three hours or up to 24
hours if desired. Put chops on
grill and cook to desired done
ness.
Regina Bagley
Pa. Veal President
SUMMER VEAL
VEGETABLE MEDLEY
1 apple, cut-up
1 carrot, cut thin
1 diced onion
'A cup chopped green pepper
Handful of cabbage, sliced
1 tomato, diced
2 teaspoons white wine or sher
ry
2 chicken bouillon cubes
8-ounces veal stew meat, stir
fry
Stir fry ingredients in skillet or
wok using cooking spray or oil.
Serve over rice or a fried tortilla
or pita.
Jan Cochrell
VEAL PICCATA
1 pound veal leg cutlets, cut '/«-
'/4-inch thick
2 tablespoons all-purpose flour
'A teaspoon salt
'A teaspoon paprika
'/«teaspoon ground white pep
per
1 tablespoon olive oil
Lemon-Caper Sauce:
l A cup dry white wine
2 tablespoons fresh lemon juice
2 teaspoons drained capers
1 teaspoon butter
Pound veal cutlets to '/s-inch
thickness. Combine flour, salt,
paprika, and pepper. Lightly coat
cutlets with flour mixture.
Heat Vi of oil in large non-stick
skillet over medium heat until
hot. Cook cutlets in batches, 2-4
minutes or until cooked through,
turning once. Remove; keep
warm.
Add wine and lemon juice to
skillet; cook and stir over medi
um heat until browned bits at
tached to skillet are dissolved
and sauce is slightly thickened.
Remove from heat; stir in capers
and butter. Serve over cutlets.
Makes 4 servings.
Beef Council
: t-. „v„
/
Veal Roast With Apricot-Thyme Chutney is certain to impress guests and family
members. Not only does it taste delicious, it is easier to prepare than it looks.
Searching for a recipe guaranteed to impress your guests?
Here is the perfect solution from the Beef Council Veal Roast With Apricot-Thyme Chutney.
Shop for veal with a fine grain and creamy pink color; any fat covering should be milky white.
Refrigerate veal in the coldest section of the refrigerator. Use within 1-2 days. Freeze any veal that
will not be used within two days.
For optimal flavor, juiciness, and tenderness, do not overcook veal. For roasts, use an ovenproof
meat thermometer, with the tip centered in the thickest part of the veal, not touching bone or resting
in fat. Remove the roast with thermometer registers 5 degrees below desired doneness. Let stand
15-20 minutes; temperature will continue to rise during standing to reach the desired temperature.
Total preparation and cooking time for the following recipe is about 2'A hours.
VEAL ROAST WITH APRICOT-THYME CHUTNEY
1 veal rib roast, cap removed (4-5 pounds)
1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
2 cloves garlic, minced
Vi teaspoon cracked black pepper
Apricot-Thyme Chutney:
1 tablespoon vegetable oil
2 medium onions, sliced
1 package (6 ounces) dried apricots, coarsely chopped
1 cup ready-to-serve chicken broth
1 tablespoon sugar
1 1/2 teaspoons cider vinegar
V 2 teaspoon dried thyme
Heat oven to 325 degrees. Combine sage, garlic, and pepper; press onto veal roast. Place roast, rib
ends down, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest
part of veal, not touching bone or resting in fat. Do not add water or cover. Roast in 325 degree oven,
25-27 minutes per pound for medium doneness.
Heat oil in large nonstick skillet over medium-low heat until hot. Add onions; cook 15-20 minutes
or until soft, stirring occasionally. Stir in remaining chutney ingredients; bring to a boil.
Reduce heat; cover and simmer 20-25 minutes or until apricots are soft, stirring occasionally.
Remove roast when meat thermometer registers 155 degrees for doneness. Tent with foil; let stand
15 minutes. Temperature will continue to rise about 5 degrees to reach 160 degrees for medium.
Carve roast between bones. Serve with chutney. Makes 8-10 servings.
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