Veal Piccata Fast Veal Parmesan Veal Medallions over Pea Salad

Veal Medallions over Pea Salad with Lemon Sauce
Fast Veal Parmesan
Veal Piccata
For More Easy, Delicious Recipes, Visit VealMadeEasy.com
Veal: Nutritional Profile*
Percent of Standard for Recommended Dietary Intake (US RDA)
Put simply, veal is a nutritional
power source.
Recent USDA data reveals that a 3 oz. serving of
cooked, trimmed veal provides less than 10% of the
calories recommended for a 2,000 calorie diet. At the
same time, veal delivers more than 10% of the daily
values for protein, zinc, niacin, as well as vitamin B-12
and B-6. Protein and B-vitamins help us increase our
energy levels. Zinc maintains immune function and
plays a key role in growth and cognitive development.
*This chart is a profile of veal’s nutrient content for a 3 oz. cooked,
trimmed serving. Percentages of the recommended dietary intake are
based on a 2,000 calorie diet. Composite of all retail cuts.
Veal Medallions over Pea Salad with Lemon Sauce
Recipe Developed by Cindy’s Table at www.CindysTable.com
8 (3 ounce) pieces veal scallopini • 2-3 large eggs • 1-1/4 cup
Italian bread crumbs • 1/2 cup olive oil, divided • Salt • Freshly
ground pepper • 1 large shallot, thinly sliced, about 1/4 cup
1 clove garlic, minced • 2 cups kale, chopped • 1-1/2 cup frozen
petite peas • 1/2 cup fresh parsley, chopped • 2 lemons zested
(divided) • 2 lemons, juiced (divided) • 1 (15 ounce) can low sodium
chicken broth • 1 Tbsp. cornstarch • 1 cup heavy cream
1. Preheat oven to 200°F and set a plate on the top shelf to keep
warm. Lay out the pieces of veal on a clean work board or large
platter. If some of them are thick then pound them out to the
same size. About 1/8th inch in thickness.
2. Set out 2 high sided bowls or glass baking dishes. In the first
one whisk the eggs together with 1 tsp. of salt and 1/2 tsp. pepper.
Add the bread crumbs in another.
3. Dip each piece of veal into the egg then coat the bread crumbs
and gently shake off the excess and set on a plate until all of the
veal is coated.
4. Heat a large sauté pan over medium-high heat then add in
3 Tbsp. of oil and the butter. Once hot add in each piece veal to
sauté for 3-4 minutes per side then place on warming plate in the
oven. Should you do this in batches just add a little more oil and
butter then get hot before continuing.
5. Once all of the veal is sautéed wipe the pan with a paper
towel and over medium-high heat add in about 2 Tbsp. of oil
over medium-high heat. Add the shallots and let cook for about
3 minutes then add in garlic to cook for another minute. Add in
the kale and cook for 6-7 minutes lowering the temperature to
medium. Add in the peas, 1 lemon zest and 1 lemon juice. Cover
and remove from heat then add in fresh parsley.
6. In a small sauce pan over medium heat pour in chicken broth
and cornstarch and whisk until cornstarch is dissolved. Season
with 1 tsp. sea salt and 1/2 tsp. freshly ground pepper and bring
to a boil. Add in lemon juice and whisk in. Reduce the heat to low
pour in the cream. Let cook for 1-2 minutes to thicken.
7. To serve divide the pea salad on 4 plates and top with 2 pieces
of the medallions the pour some lemon sauce and sprinkle each
one with a little lemon zest.
Fast Veal Parmigiana
Makes 2 servings
1/2 lb veal leg cutlets, 1/8” to 1/4” thick • 1 Tbsp. extra virgin
3. Remove from skillet; sprinkle with Parmesan cheese.
olive oil • 2 Tbsp. Italian seasoned dry bread crumbs
Serve with pasta, if desired.
1/4 cup prepared spaghetti sauce • 1/4 cup shredded
Mozzarella cheese • 2 tsp. grated Parmesan cheese
Nutrition information per serving:
268 calories; 12 g fat (2 g saturated fat; 4 g monounsaturated fat);
1. Pound veal cutlets to 1/8” thickness, if necessary. In large
91 mg cholesterol; 606 mg sodium; 10 g carbohydrate; 1.2 g fiber;
nonstick skillet, heat oil over medium heat until hot. Dip cutlets
29 g protein; 10.3 mg niacin; 0.3 mg vitamin B6; 1.0 mcg vitamin
into bread crumbs, coating both sides.
B12; 1.4 mg iron; 12.7 mcg selenium; 3.0 mg zinc.
2. Place cutlets in skillet; cook 2 minutes. Turn; season with 1/8
This recipe is an excellent source of protein, niacin and zinc;
tsp. salt and top each with sauce and Mozzarella cheese. Cover
and a good source of vitamin B6, vitamin B12 and selenium.
and continue cooking 1 to 2 minutes for medium doneness. Do
not overcook.
Veal Piccata
Makes 4 servings
1 pound veal leg cutlets, cut 1/8 to 1/4 inch thick
3. Add wine and lemon juice to skillet; increase heat to medium-high.
1/4 cup all-purpose flour • 1/2 tsp. salt • 1/8 tsp. sweet paprika
Cook and stir until browned bits attached to skillet are dissolved
1/8 tsp. ground white pepper • 1 Tbsp. unsalted butter
and liquid is reduced by half. Remove from heat. Stir in 1 Tbsp. room
temperature butter and capers. Season with salt, as desired. Spoon
Sauce: 2/3 cup dry white wine • 1 Tbsp. fresh lemon juice
sauce over cutlets. Serve immediately.
1 Tbsp. unsalted butter; at room temperature • 2 tsp. capers • Salt
Nutrition information per serving: 240 calories; 9 g fat
1. Pound veal cutlets to 1/8-inch thickness, if necessary. Combine
(5 g saturated fat; 2 g monounsaturated fat); 103 mg cholesterol;
flour, 1/2 tsp. salt, paprika and white pepper in shallow dish. Lightly
394 mg sodium; 7 g carbohydrate; 0.3 g fiber; 25 g protein;
coat cutlets with seasoned flour.
9.1 mg niacin; 0.3 mg vitamin B6; 1.0 mcg vitamin B12; 1.3 mg iron;
12.9 mcg selenium; 2.7 mg zinc.
2. Heat 1/2 Tbsp. butter in large nonstick skillet over medium heat
until melted. Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or
This recipe is an excellent source of protein and niacin; and a good
until veal is cooked through, turning once. Remove cutlets; keep
source of vitamin B6, vitamin B12, selenium and zinc.
warm. Repeat with 1/2 Tbsp. butter and remaining cutlets.