Veal scallops with lemon sauce - italian recipe
Hello everybody from Sonia and welcome to Cucinaconnoi. Today I will propose you a simple and very popular dish: the veal scallops with lemon sauce. The ingredients we need for 4 portions are: 8 veal slices (preferably from first class meat cuts), the juice of a lemon, half glass of broth, 2 spoonfuls of flour, 40 grams of clarified butter, 2 spoonfuls of minced parsley, salt and pepper. Let's start cutting the scallops in order to make them oval-shaped, then we slightly tenderize them. Every meat slice must weigh between 60 and 70 grams. We add salt and pepper on both sides, then we slightly cover them in flour, also on both sides. Now we warm up some butter in a pan and we dip the first scallops, letting them cook on both sides for a couple of minutes. Once they're cooked, we go on cooking the remaining scallops this way. Once all the meat is cooked, we prepare the sauce. If the cooking grease is too much, we remove a part of it, then we add the lemon juice./ We bring the mixture to a boil, adding some broth, we let it warm up and then we place again the meat in the pan. /We let it cook a few minutes, till the sauce has got consistency; if necessary, we add some salt. Now the course is ready to be served. After placing the scallops on a serving dish and we pour the hot sauce over it, filtering it with a chinese strainer. / We finish spreading the meat with some minced parsley or with lemon slices previously dipped in parsley. For further information, I suggest you to visit our website cucinaconnoi.it. Bye from Sonia and see you to the next video-recipe. Welcome to CucinaConoi English, the YouTube channel of cucinaconoi.it, the popular Italian recipes website. Are you looking for a way to surprise your guests with a tasty original Italian recipe? Than you are on the right channel! Subscribe not to miss any new recipe clicking on this link Have fun preparing our recipes!
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Veal Chop Milanese Recipe by Chef Michael Symon
In this cooking video, The Chew host, Chef Michael Symon shows us how to put veal chops together with a fresh, flavorful salad. Wisconsin Fresh Mozzarella and Wisconsin Aged Parmesan cheese bring depth to a cool basil salad heaped over breaded and crispy veal chops. Complete recipe at
How To Make Veal Milanese With Andrew Carmellini
American chef and restaurateur Andrew Carmellini is in the MUNCHIES Test Kitchen making Veal Milanese. He breads tender, bone-in veal chops before basting them in butter and aromatic herbs for a simple and crispy, yet sophisticated, meal.
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Jacques Pépin's Veal with Caper and Sage Sauce
Chef, cookbook author, and television host Jacques Pépin demonstrates how to make Veal with Caper and Sage Sauce, a recipe from his new cookbook, Essential Pépin.
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Jacques Pépin's Veal with Caper and Sage Sauce
Veal Chops With Fontina and Bresaola | Lobel's Valentines Day
Delicious Lobel's of new York Veal Chop stuffed with Fontina Cheese and Bresaola, then breaded and pan fried to perfection. You are going to love this recipe! Get FREE SHIPPING on your next order from Lobel's , enter the PromoCode LOVEBMS at checkout !
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Veal Chops Milanese | Emeril Lagasse
Veal Chops Milanese is a classic dish and a Lagasse family favorite. Pounded thin, breaded, and shallow-fried, it is finished in the oven for a quick to prepare dinner that is served with an arugula and tomato salad dressed with a lemon vinaigrette.
VEAL CHOPS MILANESE
SERVES 4
When veal chops like this are served in Italy, you have the option of having the chopped arugula on top or on the side, but always with a squeeze of fresh lemon. Now, there are a couple of special directions in this recipe that will help you achieve perfect results. First, you need to pound the chops really thin, to just ¼-inch thickness, then cook them in clarified butter. This way, the chops are going to have a great flavor that just can’t be reached any other way. It’s definitely worth the extra effort to clarify your own butter.
Four 12-ounce bone-in veal chops
2 tablespoons plus 2 teaspoons Emeril’s Essence
1 cup all-purpose flour
1 cup fine dried bread crumbs
2 large eggs
1 cup whole milk
½ cup clarified butter (see cook’s note)
1 bunch arugula, stemmed, washed, patted dry, and chopped (about 1 ½ cups)
4 ripe plum tomatoes (about 1 ¼ pounds), cored and chopped
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 lemon, cut into 4 wedges
One at a time, using a thin sharp knife, cut a slit into the side of the meaty part of each chop, about 3 inches long and 1 inch deep, being careful not to cut all the way through to the bone. Gently open out the chop so the meat surface is about twice as wide as before. Place the chop between two large pieces of plastic wrap on a work surface. Using a flat meat mallet, pound the meat until ¼ inch thick.
Preheat oven to 200 degrees. Season both sides of each chop with ½ teaspoon of Essence. Combine flour with 1 tablespoon of the Essence in a shallow bowl. Place bread crumbs in a second shallow bowl and season with the remaining 1 tablespoon Essence. Combine eggs and milk in a third shallow bowl and whisk to blend. Working with one chop at a time, dredge chop in seasoned flour and shake off excess. Dip in egg wash, and then coat both sides with the bread crumbs. Set on a baking sheet. Repeat the process with remaining chops.
Heat clarified butter in a large, heavy nonstick skillet over medium-high heat. Two at a time, add the chops and cook until golden brown, about 3 minutes per side. Cut into a chop at the bone to check for doneness--they should be barely pink. Using a slotted spatula, transfer chops to a baking sheet and keep warm in the oven while you cook the other chops.
Meanwhile, toss the arugula, tomatoes, olive oil, lemon juice, salt, and pepper in a large bowl.
Place a chop on each plate. Mound a portion of the arugula salad on top of each chop, and serve with a lemon wedge on the side.
COOK’S NOTES:
What makes clarified butter so great is its higher smoke point. This means you can cook meats and fish at a higher temperature than with regular butter, making it ideal for panfrying. By clarifying the butter during a slow cooking process, you’re able to strain out the milk solids that burn quickly, as well as the water and salt.
To make your own clarified butter at home, just cut unsalted butter into 1-inch pieces and melt it slowly over low heat in a heavy saucepan. Remove the pan from the heat and let the melted butter stand for 5 minutes. Skim the foam from the top, and slowly pour the clarified butter into a container, discarding the milky solids in the bottom of the pan. You’ll lose about one-quarter of your original butter amount during the process. Clarified butter will keep tightly covered in the refrigerator for about one month.
EMERIL’S ESSENCE
MAKES ⅔ CUP
2 1/2 tablespoons paprika
2 tablespoons coarse salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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