I think veal is an underappreciated and often passed over protein. That might be because it is often more expensive than similar cuts of beef. Veal is the meat of mostly male, milk fed, calves from dairy herds. The pink flesh is remarkably tender and somewhat delicate. The meat is milder in flavor than the meat from mature cows.
Veal cutlets are lean and very thinly sliced veal steak portions. When shopping for veal cutlets, also referred to as scaloppini, you are likely to find them cut from either the top round or the leg. Either will work for these recipes, given the inherent tenderness. The top round is often considered more desirable. I don’t really notice much of a difference in texture or flavor when cooked properly.
Veal scaloppini cooks very quickly. It is often prepared in a hot sauté pan with olive oil or butter. I have found that cooking this way works fine unless there is too much liquid, the pan isn’t hot enough, and the veal steams or boils, making it rubbery. Grilling thin veal over an open flame is also a little tricky, as it can cook unevenly and may burn.
I like making these portions of veal on a George Foreman Contact Grill so they cook evenly on both sides. It also takes only a few minutes.
You cook veal similarly to other cuts of beef. It can be medium-rare or medium. The internal temperature should be anywhere from 125°F to 145°F when checked with a digital meat thermometer. Veal benefits from resting after cooking for at least 5 minutes.
Both of the recipes here include a sauce component. The first has a lemon caper sauce, also known as piccata. The second has a Marsala wine sauce with grilled mushrooms.
Marinated and Grilled Veal Scaloppini with Lemon Caper Sauce
Ingredients:
Veal
- 4 thinly sliced veal cutlets pounded to 1/8″ thick
- 2 TBS extra virgin olive oil (EVOO)
- 1/2 tsp lemon zest
- 1/2 tsp granulated garlic
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Lemon Sauce
- 2 TBS butter
- 2 TBS all purpose flour or gluten free flour
- 1/4 cup white wine
- 2 TBS capers
- 1/4 cup chicken broth
- Juice of 1 lemon
- 1/4 tsp sea salt
- 4 lemon slices
- 2 TBS finely chopped fresh flat leaf parsley
Total time:55 min – Prep time:10 min + 30 minutes marinating – Cook time:15 min – Serves:2 people
Author: Jason
Directions:
1. In a medium baking dish, combine the EVOO, lemon zest, garlic, salt, and pepper. Place the veal in the dish and coat with the oil and seasoning mixture on both sides. Set aside for 30 minutes.
2. After the veal has marinated for 25 minutes, preheat your Foreman contact grill on high with the top closed. Proceed to make your sauce.
3. Sauce: In a medium saucepot over medium-high heat, melt 2 tablespoons of butter. Whisk in the flour and cook until the mixture is smooth, thick, and just starting to brown. Whisk in the wine and capers and cook to reduce by half. Whisk in the chicken stock and salt and cook until the sauce is slightly thickened. Add the lemon juice and turn down to low while the veal grills or rests a few minutes. Note: You can always add some spoonfuls of broth if the sauce thickens too much or you need to reheat it.
4. Veal: Place the marinated veal on the preheated grill, close the lid, and cook for approximately 4 to 5 minutes until you get some nice grill marks on both sides. Add an extra minute for medium-well. You can flip the veal half way through the cooking. When the veal is finished cooking, quickly grill the lemon slices for garnish.
5. Place the veal on a platter and spoon the sauce over it. Sprinkle fresh parsley over the top and garnish with the grilled lemon slices. Serve over white rice with grilled or steamed green vegetables. This veal dish is really nice with grilled broccolini or grilled asparagus. A chilled Sauvignon Blanc pairs well with veal and lemon.
Grilled Veal Saltimbocca with Mushrooms and Marsala Wine Sauce
Ingredients:
Mushrooms
- 8 ounce package of button mushrooms, sliced thinly
- 3 TBS EVOO
- 1 tsp sea salt
- 1/2 tsp freshly ground pepper
Veal
- 4 thinly sliced veal cutlets pounded to 1/8″ thick
- 8 basil leaves
- 4 thin slices prosciutto (or thinly sliced deli ham)
- 2 TBS EVOO
- Sea salt and freshly ground pepper
Sauce
- 2 TBS butter
- 2 TBS all purpose flour or gluten free flour
- 2 TBS Marsala wine
- 1/2 cup chicken broth
- 1/2 tsp sea salt
- 1/2 tsp freshly ground pepper
Total time: 30 min – Prep time: 10 min – Cook time: 20 min – Serves: 2 people
Directions:
1. Take the veal out of the refrigerator 15 minutes before cooking. At 5 minutes, preheat your Foreman grill to high with the top closed.
2. Mushrooms: In a medium bowl, place the mushroom slices and coat with 3 tablespoons of EVOO, salt, and pepper. Toss well. The mushrooms will soak up the oil quickly. Grill the mushrooms until soft and just brown, approximately 5 minutes. You might have to do this in batches, depending on the size of your grill. You can start your veal prep while the mushrooms are grilling.
3. Veal: Brush one side of the veal with 1 tablespoon of EVOO and season with salt and pepper. Flip the veal over and place the prosciutto or ham (both are tasty in this recipe). Top with one or two leaves of basil on each piece. You can weave a toothpick through the 2 meats to hold the prosciutto in place if you fear it will stick to the top grill plate. (Mine did not stick without toothpicks). Brush the prosciutto side with the remaining tablespoon of EVOO. Place the veal, prosciutto side up, on the grill and close the top. Grill for approximately 5 to 6 minutes until the veal is just cooked through. Add an extra minute for medium-well. You can start your sauce while the veal is grilling.
4. Sauce: In a medium saucepot over medium-high heat, melt 2 tablespoons of butter. Whisk in the flour and cook until the mixture is smooth, thick, and just starting to brown. Whisk in the Marsala and cook to reduce by half. Whisk in the chicken stock, salt, and pepper and cook until the sauce is slightly thickened. Place the mushrooms in the sauce and stir to coat. Turn the heat down to low while the veal cooks or rests a few minutes.
Note: You can always add some spoonfuls of broth if the sauce thickens too much or you need to reheat it.
5. Place the warm mushrooms and sauce on a platter. Layer the veal on top of the mushrooms and serve. This is great with EVOO and garlic rubbed grilled baguette slices. A dry light red wine, such as a Pinot Noir, is nice with this dish.
These saltimbocca cutlets are also quite delicious when made into a sandwich.
Veal Saltimbocca Sandwiches
Ingredients:
- 2 veal saltimbocca cutlets, prepared as above
- 2 TBS mushrooms in Marsala sauce, prepared as above
- 2 ciabatta or other crusty rolls
- 1 TBS butter
- 4 radicchio leaves (or any fresh leafy greens)
- 1 tsp EVOO
- 2 slices provolone cheese
Total time: 10 min – Prep time: 5 min – Cook time: 5 min – Serves: 2 people
Directions:
1. Slice the rolls open and spread butter on all four halves. Grill on the hot Foreman with the top open until you achieve char marks. Remove to 2 serving plates.
2. Coat the grill plates with the EVOO. Quickly grill the radicchio leaves for just a minute or 2. Place these on the bottom halves of the rolls.
3. Top each layer of radicchio with a veal saltimbocca cutlet. Top the cutlets with a slice of cheese. Add 1 tablespoon of warm mushrooms in sauce on top of the cheese. Place the upper portion of the roll on top.
4. Serve the sandwiches with plenty of napkins and a handful of potato or kale chips.
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