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Bracioline Ripiene --
Stuffed Veal Cutlets

1 pound (8) veal cutlets A small onion, minced
3 ounces lean veal, minced A small carrot, minced
1 1/2 ounces lean prosciutto, minced A 6-inch stick of celery, minced
1 1/2 ounces veal marrow, ground to a coarse paste (get from a local butcher or Oriental market) A slice of pancetta, minced
2/3 Cup grated Parmigiano 2 Tbl. butter
1 large egg 1/2 cup tomato sauce
Salt and pepper to taste 1/2 cup dry white wine

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.

Sicilian-Style Stuffed Veal Cutlets
(These are best grilled over coals, but are also good roasted in the oven.)

12 veal cutlets, about 1 3/4 pounds in all Salt
1 3/4 cups bread crumbs Abundant freshly cracked black pepper
2 Tbl. water 2 tablespoons pickled capers, rinsed
2 cups grated provolone cheese 1/2 cup pitted black (mild, unspicy) olives
2 cloves garlic, minced 5 Tbl. olive oil
A bunch of parsley, minced 8 steel skewers

Carefully trim away any membranes the cutlets may have. Place them between two sheets of waxed paper and pound them gently to thin them, taking care not to pierce them. Combine the water, bread crumbs, grated provolone, garlic and parsley in a bowl, and season the mixture with salt and abundant pepper.

Mince the capers and the olives together. Lightly oil the cutlets, on both sides, and spread a little of the olive mixture over one side of each. Then press the cutlets, one at a time, into the bread crumb mixture, coating them well on both sides. Roll up the cutlets (olive side in) and skewer them, three to each pair of skewers. Grill them over low heat coals, or roast them in a 350 F oven until done, about a half hour. Serves 6. Serve with a full flavored Sauvignon Blanc based white or a light red such as a Rioja, a light Chianti or a Pinot Noir. (From De Agostini's La Mia Cucina)

Veal Wallets Stuffed with Porcini

12 thinly sliced veal cutlets, (1 3/4 pounds) Salt & pepper
1/2 pound fresh porcini (or portabella) Freshly grated nutmeg
1/3 cup butter A bunch of parsley, minced
A small onion, minced Needle and thread
2 cloves garlic, minced flour
1/2 a bullion cube, crumbled olive oil
3 slices of white bread, moistened with broth and gently squeezed 2 leaves fresh sage
1 egg 1/2 cup dry sherry
1 1/8 cups grated Parmigiano  

Clean mushrooms with a dampened cloth, and slice them finely. Sauté the minced onion in half the butter, and when it begins to turn translucent add the mushrooms. Cook for about 10 minutes over a moderate flame, seasoning with the crumbled bullion cube. When the mushrooms are cooked, mince them, and then combine them with the bread, the egg, the Parmigiano, a little salt, pepper, and a dash of nutmeg. Mix thoroughly, then add the minced parsley.

Pound the slices of meat to thin them, taking care not to puncture them. Season one side only with salt and pepper, and place a bit of the filling in the center of each. Fold the slices over the filling and sew them shut. Preheat the oven to 400 F. Flour the wallets and brown them in an ovenproof skillet in which you have heated the remaining butter, a couple of tablespoons of oil and the sage. Sprinkle the sherry into the pan and cook until half is evaporated. Cover the pan and transfer it to the oven for 15 minutes. Transfer them to a platter, remove the strings, drizzle the drippings over them and serve. Serves 6. (From Le Carni, by La Cucina Italiana)
Serve with a good Chianti Classico.

Roasted Veal Loin with Mushroom Sauce

1 boneless veal loin 1 lb mushrooms, sliced
1 tsp. salt 1 bay leaf
1/2 tsp. freshly ground pepper pinch of marjoram
6 Tbl. butter 1 Cup Colosi Sicilian Red
6 shallots, minced 1 Cup unsalted chicken stock

Season the meat with salt and pepper and brown in a large roasting pan in 2 tablespoons of butter. Place the roast in a 400° oven for about 45 minutes. Remove the roast from the pan and let rest. Pour away any fat from the pan, then add 2 tablespoons butter. Sauté the shallots in the butter without browning. Add the mushrooms, herbs and wine. When the wine has reduced by half, add the chicken stock and reduce again by half. Whisk in the remaining butter and remove bay leaf. Slice the veal and serve with sauce over top. Serve with a medium style red wine such as Colosi Sicilian Red. Serves 4-6.

Veal Chops (Costolette Guarnite)

6 veal chops 3 bell peppers of the color you prefer, or a mix of colors
2 1/4 pounds ripe tomatoes 1 Tbl. olive oil
1 medium-sized onion 3/4 cup white wine
1/2 cup unsalted butter 1 tsp. minced parsley as a garnish
Salt & pepper  

Blanch, peel and seed the tomatoes, cut them into strips, and sauté them in a pot with 1/4 cup butter, seasoning them to taste with salt and pepper. Thinly slice the onion and saute it in a tablespoon of butter over a low flame, until it is lightly browned and completely cooked. Blister the skins of the peppers (cut them into large flat sections, discard stems, seeds and ribs, then broil the strips for a few minutes skin-side up). Once you have removed the skins cut the strips into fillets and sauté them until done in the oil, seasoning them lightly with salt. When the tomatoes, onion and peppers are done combine them in a bowl and keep them warm.

In the meantime melt the remaining butter in a skillet and brown the meat, turning it once and seasoning it with salt and pepper. Add the wine and cook until it has evaporated, then arrange the chops on a platter. Stir the vegetable mixture into the drippings in the skillet, let it simmer for a few minutes, and pour it over the meat. Garnish with parsley. Serve with a medium bodied Italian red such as
a Chianti Classico or a solid Pinot Noir. Serves 6.

Escalopes de Veau Sautés Chasseur
(Veal Scallops,
Hunter’s Fashion)

1 1/2 lb veal slices 2 shallots, finely chopped
salt 1/2 Cup dry white wine
freshly ground black pepper 1 Cup cooked tomatoes
flour 1 Tbl. butter
3 Tbl. butter or olive oil 1/2 tsp. chopped parsley
6-8 mushrooms 1/2 tsp. chopped tarragon

Flatten veal slices between sheets of wax paper with a wooden mallet or the side of a cleaver. Season with salt and pepper. Sprinkle lightly with flour. Sauté in heated butter or oil slowly for 5-6 minutes on each side, or until they are golden brown. Remove to a heated serving dish.

Clean and slice mushrooms. Add to the skillet and cook slowly until tender. Add shallots and cook until soft. Add wine and cook over high heat until the liquid is reduced by half. Add any liquid that has accumulated around the veal slices. Add tomatoes and cook until liquid is again reduced by half. Correct the seasoning with salt. Swirl 1 Tblsp butter into the sauce until it is just melted. Finish with parsley and tarragon. Pour sauce over the veal and serve immediately. Serve with a good Bordeaux or Bergerac. Serves 4

Orecchiette with Veal Sauce

2 tsp. fennel seeds (or to taste) half-inch piece of hot red pepper
1/3 cup olive oil 2 bouillon cubes
1 medium onion, minced grated zest of a lemon
3 cloves garlic, minced   pinch nutmeg
1 1/4 pounds veal, finely diced salt to taste
1 cup dry white wine 1 lb. orecchiette, a Puglian pasta which resembles an ear (orecchio). Substitute farfale or other short pasta.
1 lb. canned plum tomatoes grated Pecorino

Mash the fennel in a mortar or blender. Heat the oil in a broad pot, and sauté the onion and fennel 3 min. Stir in the garlic and the meat. Cook until the meat has browned. Stir in the wine, reduce heat to a simmer. Drain and crush the tomatoes; stir them in when the wine has evaporated. Mince the red pepper, crumble the bullion cubes, and mix them with the grated lemon zest and nutmeg; stir this mixture into the sauce, and simmer it for about a half hour. In the meantime bring salted water to boil and cook the pasta. When it is done, pour the sauce over it and serve with the grated Pecorino. Serves four with a tossed salad. Terrific with a hearty red Italian wine such as Colosi or a Primitivo.

Argentine Breaded Veal
(Milanesas a Caballo)

4 veal steaks bread crumbs for coating 
3 eggs, beaten 4 thin slices cooked ham
salt, garlic powder, parsley, lemon juice 4 fried eggs
vegetable oil  

Pound steaks with a meat mallet until quite thin. Place the eggs in a wide, shallow dish together with the salt, garlic powder, and chopped parsley, and lightly beat with a fork. Coat the steaks on all sides, first in the egg mixture and then in the bread crumbs. Preheat the grill to medium. Heat the oil in two large frying pans. Add the coated steaks and fry for 2-3 minutes on each side. Drain on kitchen towels and transfer to the grill rack. Place a slice of ham on each steak and top with a slice of cheese. Grill for a few minutes until the cheese melts. Place a fried egg on top of each and serve immediately. Serves 4. Serve with a medium-bodied Argentine Cabernet. Most Malbecs will be too intense for this, but an inexpensive one would be fine.

Veal with Tuna Sauce 
(A relatively quick variation on the classic Vitello Tonnato)

1 1/4 lb. veal tenderloin or top round

2 anchovies

salt to taste

1 oz. stale bread, broken into small pieces

3-4 oz. extra virgin olive oil 1-2 Tbl. white wine vinegar
1 clove garlic, chopped

1/2 cup white wine

rosemary to taste 8 oz. oil-packed tuna, drained well
sage to taste

3 hard boiled egg yolks

1 tsp. capers beef broth to taste

Set oven to 375F. Salt the veal and brown in a frying pan with olive oil. Add garlic and herbs, then cook in oven until the veal is slightly pink. Meanwhile, rinse the capers and anchovies of their salt and soak the stale bread in vinegar. Remove the veal and cover with foil. Deglaze pan with wine, allowing most of the wine to evaporate. Add enough broth to achieve a thin gravy. Add the capers, anchovies, bread, and tuna. Stir well and cook for a few minutes. Add crumbled egg yolks and stir. Thin the tuna mixture to desired consistency with beef broth. Scrape into a blender or food processor and process until smooth. Add broth and seasonings if necessary. Slice the veal and serve with the tuna sauce. Serve with a good Pinot Grigio, Vernaccia or Spanish Verdeho. Serves 6

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