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Veal Scallops with Mint and Capers

Veal Scallops with Mint and Capers


  • 1/4 cup (1/2 stick) butter
  • 1 1/4 pounds thinly sliced veal scallops
  • 1 cup low-salt chicken broth
  • 1 1/2 tablespoons drained capers
  • 1/4 cup chopped fresh mint, plus sprigs for garnish

Recipe Preparation

  • Melt butter in heavy large skillet over medium-high heat. Sprinkle veal with salt and pepper. Add veal to skillet and cook until browned, about 1 minute per side for medium. Using tongs, transfer veal to platter.

  • Add chopped garlic to pan drippings in skillet and sauté 1 minute. Add wine, chicken broth, and capers. Boil until reduced to sauce consistency, scraping up browned bits, about 10 minutes. Stir in chopped mint. Season sauce to taste with salt and pepper.

  • Add veal to sauce; simmer 1 minute to rewarm. Divide veal and sauce among 4 plates. Garnish with mint sprigs.

Recipe by Brooke Dojny, Melanie BarnardReviews Section

Take Out Menu

Nonna's Stuffed Pepper, ground veal, eggplant, Parmigiano, breadcrumbs, over meat sauce.


Grilled zucchini, crushed pistachio, extra virgin olive oil, saba

Vitello Tonnato

Thinly sliced roasted veal, tuna sauce, capers, lemon

Gamberoni Marechiaro

3 Jumbo shrimp, lemon, white wine, garlic, butter

Affettati e Formaggi (Serves 2)

Imported Italian cold cuts, cheeses, olives, marinated vegetables


Peel ½ pound of the potatoes, and cut them into matchsticks. Soak them in a bowl of ice water for 1 hour. Season the scallops lightly with salt.

Press a sage leaf onto the top of each scallop, then wrap each scallop in a slice of speck, trimming to fit if necessary. Pour about 3 inches of vegetable oil into a medium pot and heat to 360 degrees. Bring a medium pot of water to a boil, add the corn, and simmer until the kernels are tender, about 5 minutes.

Drain, and rinse to cool. Cut the kernels from the cobs, and reserve. Put the remaining 1 pound potatoes in the same pot with water to cover, bring to a simmer, and cook about 15 to 18 minutes. Drain the potatoes, and peel while still hot. Press through a ricer or food mill back into the pot, adding butter to melt over low heat. Add enough cream to make a smooth purée. Stir in the corn kernels and chives, and season with salt. Cover and keep warm.

Drain the potato matchsticks well and fry, in two batches, in the heated oil until crisp, 2 to 3 minutes per batch. Drain on paper towels and season with salt. Heat a large nonstick skillet over medium-high heat. Add the olive oil. When the oil is hot, add the scallops and sear on both sides until the speck is crisp and the scallops are just cooked through, about 2 minutes per side.

To assemble: On a plate, place the corn purée on one side. Place three scallops on top of the purée. On the other side of the scallops, arrange the fries, either in a dry corn husk or in a small takeout container or small bowl, for an interesting presentation.

Veal Scallops with Mint and Capers - Recipes

Veal Steaks with Lemon and Caper Gremolata and Sweet Potato Salad
(recipe sourced from WW ProPoints Programme Cookbook 2010)

Serves: 4
Points per serve: 11

800g sweet potato, cut into 2 cm pieces
cooking spray
3/4 cup fresh flat leaf parsley leaves, chopped roughly
2 teaspoons grated lemon rind
1/4 cup lemon juice
2 teaspoons baby capers, rinsed and drained
1 tablespoon olive oil
500 grams lean thin veal steaks, fat trimmed
1/4 cup dried cranberries
2 tablespoons pine nuts, toasted
1 tablespoon red wine vinegar
1 teaspoon wholegrain mustard

Preheat an oven to 220 degrees Celcius.

Place sweet potato on a baking tray. Lightly spray with cooking spray and toss to coat. Bake for 40 - 45 minutes or until golden and tender.

In a small jug whisk parsley, rind, juice, oil and capers together and set aside.

Lightly spray a large frying pan with cooking spray and heat over medium-low heat. Cook veal for 2 minutes each side or until cooked through.

Place cranberries, pine nuts, vinegar, mustard, roassted sweet potato in a bowl. Toss to combine. Serve veal topped with the lemon and caper gremolata, along with the sweet potato salad.

Parmesan-Crusted Veal Chops Finished with Lemon and Capers

There is a lovely book — Olives, Anchovies, and Capers by Georgeanne Brennan [2001] — that Suzen and I often turn to. We love food with a bite, thus explaining our penchant for hot sauces and the cuisine of Santa Fe. But Mediterranean cuisines have long had the techniques and recipes to satisfy anyone with a “hot” tooth.

There can be no mistaking the intensity of olive, anchovies, or capers. Sometimes Georgeanne combines them all in her exceptional recipes. Sometimes, she lets one flavor shine through.

This is a classic caper dish, intensified by adding a parmesan crust to the veal. The recipe in the book calls for veal chops. We wanted a lighter meal, and did not want to lighten our wallets. So made this dish with veal scallops instead. The recipe below is the original, complete with veal chops.

This is a centerpiece dish, one where the depth and layering of flavors will dominate everything else on the table. So, pair it up with green beans or perhaps some extra-buttery mashed potatoes.

If you love capers, then this can be your next Sunday feast.

Parmesan-Crusted Veal Chops Finished with Lemon and Capers

Yield: serves 4


  • ⅓ cup freshly grated Parmesan cheese
  • ½ cup freshly made fine dried bread crumbs
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 egg
  • 1 teaspoons water
  • ½ cup all-purpose flour 4 veal chops, each about 6 ounces and ½-inch thick
  • 5 tablespoons extra-virgin olive oil
  • Juice of 2 lemons, about 1/3 cup
  • 3 tablespoons capers, rinsed and drained


In a shallow bowl, combine the cheese, bread crumbs, salt, and pepper and mix well. In another shallow bowl, whisk together the egg and water just until blended. Spread ½ cup flour on a plate. Coat a veal chop on both sides with the flour, tapping off the excess. Drip the chop into the egg mixture, then dip it into the cheese mixture, coating it on both sides. Set the chop aside on a waxed paper and quickly repeat with the remaining 3 chops.

In a heavy-bottomed skillet, heat the olive oil over medium heat. When it is hot, add the chops and fry, turning once, until a golden crust has formed on the exterior, 2 to 3 minutes on each side. If the chops are browning too quickly, reduce the heat to low. Cover and cook until cooked through but still faintly pink at the center, 3 to 4 minutes. Transfer to a warmed platter or individual plates and keep warm.

Pour off all but 1 teaspoon of the oil from the skillet. Return the pan to medium-high heat, add the lemon juice, and stir to scrape up any bits clinging to the bottom of the pan. Reduce the heat to low, add the capers and cook, stirring, for about 30 seconds.

Pour the lemon juice and capers evenly over the chops and serve immediately.

Source: Olives, Anchovies, and Capers by Georgeanne Brennan

Photo Information Canon T2i, EFS 60 mm Macro Lens, F/5.6 for 1/15th second at ISO‑3200

  • 1 (1-pound) pork tenderloin
  • Kosher salt and freshly ground black pepper
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 1/2 cup plus 1 tablespoon vegetable oil, divided
  • 1 whole egg
  • 1/4 cup fresh juice from 2 lemons, divided
  • 1 teaspoon Dijon mustard
  • 1 teaspoon drained capers
  • 2 anchovy fillets
  • 1 (5-ounce) can tuna in olive oil, drained
  • Flat-leaf parsley leaves, thinly sliced celery and celery leaves, thinly sliced fennel bulb and fennel fronds, thinly sliced caper berries, and/or thinly sliced radish, for garnish

Preheat oven to 250°F. Place pork on a rimmed baking sheet and season all over with salt and pepper. Drizzle with olive oil and rub all over to lightly coat. Roast pork until instant-read thermometer registers 140°F, about 30 minutes.

In a large skillet, heat 1 tablespoon vegetable oil over high heat until lightly smoking. Add pork and cook until browned on all sides, about 5 minutes total. Transfer pork to refrigerator to chill for at least 1 hour and up to 8 hours.

Meanwhile, place egg, 2 tablespoons lemon juice, mustard, capers, and anchovies in the bottom of an immersion blender cup. Pour remaining 1/2 cup vegetable oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of cup and switch it on. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. Add tuna and remaining 2 tablespoons lemon juice and blend until thoroughly incorporated into a smooth sauce.

Transfer mayonnaise to a large mixing bowl and slowly drizzle in 1/2 cup olive oil, whisking until emulsified. Season with salt and pepper.

Slice pork very thinly against the grain. Arrange on a large plate and spoon tuna mayonnaise all over, spreading to form an even coating. You can refrigerate the pork tonnato, covered with plastic, for up to 8 hours it will improve in flavor as it sits.

When ready to serve, toss garnish with a small drizzle of olive oil and salt. Arrange on top and serve right away.

Osso bucco with gremolata

No winter Italian collection would be complete without a hearty osso bucco recipe. This version includes tomatoes (many don’t) and is the perfect make-ahead dinner party dish for the colder months. Make it the day before, or even in the morning, and simply reheat gently before serving with the vibrant gremolata and your choice of mash, polenta or risotto.


For the osso bucco:

  • 40g plain flour 6 veal osso bucco (around 1.6 kg)
  • 3 tbsp olive oil
  • 2 carrots, diced
  • 3 celery sticks, diced
  • 2 onions, diced
  • 4 cloves garlic, chopped
  • 2 tbsp tomato puree
  • 200ml white wine
  • 400ml veal or beef stock
  • 1 x 400g tin chopped tomatoes
  • 2 bay leaves

For the gremolata:

  • 3 garlic cloves, finely chopped
  • Large bunch parsley, finely chopped
  • 2 lemons, finely grated zest only

1. Put the flour on a plate, season liberally with salt and pepper and spread out. Coat the osso bucco in the seasoned flour, dusting off any excess.

2. Put the olive oil in a large casserole dish and set over a medium-high heat. Add the floured veal, being careful not to overcrowd the pan (if the casserole isn’t big enough, sear the veal in two batches). When golden on all sides, remove the osso bucco to a plate, lower the heat and add all veg to the pan.

3. Cook, stirring often, until soft, but not highly coloured – about 10 minutes. Stir in the tomato puree and cook out for a minute, then add the white wine and simmer down until reduced by half. Add the stock, chopped tomatoes and bay leaves and bring up to a gentle simmer. Return the osso bucco and any collected juices to the casserole, cover and cook over very low heat for 3-3.5 hours, until the veal is extremely tender, but not falling apart.

4. To make gremolata, combine all the ingredients, cover and set aside in a cool place until needed. Serve the osso bucco with wet polenta, mashed potatoes or a classic white risotto, sprinkling the gremolata over to finish.

Scallop Queenie’s, Black Pudding, Pea’s and Mint

Last night we had some left over black pudding and had bought a frozen bag of Queen Scallops from Waitrose which were much more reasonably priced than hand dived king scallops from the fishmonger. As we have used Queenie’s in our fish pie previously we thought we would try them in the classic dish you see above. Scallop’s, Black Pudding with Minted Pea Purée. I always think when you order this dish in a restaurant they are really tight with the puree, you tend to get a smear that fades to nothing or a tiny dollop. That’s why we prefer making it ourselves, more puree and extra black pudding! Paulie has mastered the texture and we tried something new tonight as we forgot fresh mint. Instead Paulie used mint sauce. I know fresh is superior in most instances, but I must say this time the jarred variety wins hands down. The mint sauce made it so tasty and brought out the sweetness of those lovely peas. The only thing I missed a little from the hand dived king scallops is the orange roe, as we do like to eat this part, but for a midweek dinner this was delicious and yes I licked my plate and ate the puree left in the pan!


  • 16 queen scallops
  • 10 slices of black pudding
  • 2 shallots – chopped
  • 300g frozen peas
  • 2 x tbsp mint sauce
  • 200ml vegetable stock
  • 2 x 25g unsalted butter
  • seasoning to taste


1. Heat 25g butter in a medium saucepan and sweat the shallots for 5 minutes on a low heat
2. Tip in the frozen peas, turn up the heat and cook for 2 minutes till hot
3. Next add the stock, bring to boil and then simmer with the lid on for 5 minutes – we don’t add salt but you can at this stage if you want to
4. Next tip the peas mixture into a blender. You can do this straightaway or you can let the mixture cool. If you do it straightaway be careful that you don’t scald yourself!
5. Blending the purée is a matter of personal choice. We like ours with a bit of bite in it but you can have it as a smooth purée if you want in which case you need to blend it for longer
6. Next put purée into a clean saucepan and warm through. Stir in the mint sauce, we used 2 tablespoons but strength of the mint varies from brand to brand so we suggest that you add a bit at a time and taste till you find the strength that you want
7. Turn saucepan to lowest setting, pop on a lid and keep warm whilst you prepare the scallops and black pudding
8. Heat the other 25g of butter in a large frying pan till it’s hot but not burning. We add a glug of Olive Oil as well as it stops the butter getting too hot
9. Put the scallops into the pan individually face down and cook for 1 minute on each side
10. Next add the black pudding into the same pan that the scallops are in and cook on each side for about 30 seconds or longer if you prefer
11. Add a couple of nice dollops of the pea purée to a serving bowl and then pile the black pudding and the scallops on top. Pour any of the melted butter mixture over and serve immediately!

Our Veal recipes - 48 recipes

When Mindy Weisel knows the Liebermans are coming for dinner, she fixes Joe's favorite Veal Goulash, a recipe she i.

  • Olive oil for sauteeing
  • 2 large yellow onions, chopped (about 1 1/2 cups)
  • 4 cloves garlic, chopped, more, if desired
  • 2 tablespoons Hungarian paprika
  • 4 pounds veal, cut into 1 1/2-inch cubes and coated in flour
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper, or more, if desired
  • 1/2 cup chopped parsley
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 2 cups sliced carrots, quartered
  • 1 cup chopped potatoes
  • 1/2 cup sliced celery
  • 2 cups good tomato sauce or 2 cups canned or fresh plum tomatoes, peeled and chopped
  • 2 cups good red wine, such as merlot
  • 2 cups chicken stock, preferably homemade
  • small red and yellow bell peppers

Veal Scallopini -

easy and quick goes well with Fettuccine Alfredo recipe (see recipe)

  • Sauce:
  • 1-1/2 tablespoon red-wine vingar
  • 1-1/2 tablespoon capers, drained
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup (1/2 stick) butter
  • Breading:
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Veal:
  • 1 pound thin cut veal scallopini (1/4 inch or less thick)
  • 3 tablespoon of oil

Veal with Mushroom-Wine Sauce

•In a large nonstick skillet coated with cooking spray, cook the veal in oil over medium heat for 2-3 minutes on .

  • 4 veal cutlets (4 ounces each)
  • 1/2 teaspoon canola oil
  • 1 pound sliced fresh mushrooms
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 4 teaspoons King Arthur Unbleached All-Purpose Flour
  • 1/4 cup water
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Roasted Veal Chops with Grapes

  • 1 pound seedless red grapes
  • 3 tablespoons sherry vinegar
  • 2 1/2 tablespoons unsalted butter, softened
  • 1/2 teaspoon sugar
  • Salt and freshly ground pepper
  • Four 1-inch-thick veal rib chops (about 1/2 pound each)

Chakapuli (Georgian Veal & Tarragon Stew)

Though one cup of tarragon may seem like a lot, the flavor mellows considerably in cooking

  • 2 pounds veal stew meat or boneless shoulder, cut into 1-inch pieces
  • 1 1/2 teaspoons kosher salt
  • 2 3 cups chopped scallions (from 2 large bunches)
  • 1 cup tarragon leaves
  • 1 cup dry white wine
  • 3 cups water or low-sodium chicken stock
  • 1/2 cup mixed chopped herbs (any combination of parsley, dill, cilantro, mint and sorrel)
  • 3 cloves garlic, minced
  • 1 pound small waxy potatoes, sliced into 1/2-inch-thick rounds
  • 1/4 cup green tkemali (Georgian sour plum sauce), optional

Surprise on the Inside Gender Reveal Cake

It's your party and time to share with your friends and family if it is a girl or boy! Make this 4 layer cake fill

  • 2 boxes Betty Crocker® SuperMoist® cake mix (any flavor)
  • Water, vegetable oil and eggs called for on cake mix boxes
  • 2 containers Betty Crocker® Whipped fluffy white frosting
  • 2 cups pink or blue candy-coated chocolate candies
  • 1/4 cup pink or blue mini candy-coated chocolate candies
  • 3/4 cup assorted pink or blue candy sprinkles

Veal Chops Umbrian-Style

For the dressing: Place the basil, oil, mint, marjoram, vinegar, anchovy paste, rosemary, salt, pepper, garlic, lem.

  • Dressing:
  • 1/2 packed cup fresh basil leaves
  • 1/2 cup extra-virgin olive oil
  • 1/4 packed cup fresh mint
  • 2 tablespoons chopped fresh marjoram
  • 2 tablespoons white wine vinegar
  • 1 tablespoon anchovy paste
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic, smashed
  • Juice from 1 large lemon (about 1/4 cup fresh lemon juice)
  • 1/2 small red onion, roughly chopped
  • Veal Chops:
  • 3 tablespoons extra-virgin olive oil
  • Four 8-ounce 3/4-inch-thick bone-in veal rib chops
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Veal Meatballs with Gorgonzola

  • 2 slices stale good-quality white bread, crusts trimmed
  • 1/2 cup milk
  • 2 tbsp. EVOO
  • 1 1/2 lbs. ground veal
  • Salt and pepper
  • 6 oz. gorgonzola crumbled
  • 1/3 cup grated parmigiano reggiano (a generous handful)
  • 1 egg
  • 2 cloves garlic, finely pasted or grated
  • 3 tbsp. chopped or slivered sage leaves
  • A few grates fresh nutmeg
  • TO SERVE AS A MEAL add: Apple & Fennel Salad
  • 1 lemon, juiced
  • 2 tbsp. honey
  • 2 tbsp. cider vinegar
  • 1/4 cup EVOO
  • Salt and pepper
  • 2 green apples—peeled, quartered, cored and thinly sliced crosswise
  • 1 large bulb fennel—bulb quartered and thinly sliced lengthwise, fronds coarsely chopped to equal 1/2 cup

Italy - Tuscan Poplette of Veal (Meatballs)

Meatballs - Soak bread slices with milk until completely absorbed - Mix soaked bread slices with veal - Add nutmeg.

  • Meatballs
  • 4-1/2 lbs ground veal
  • 10 slices white bread, crust removed (I normally use wheat)
  • 20 oz milk
  • 12 oz parmesan cheese, grated
  • pinch of nutmeg
  • 8 eggs
  • Tomato & Vegetable Sauce
  • 3-4 garlic cloves, finely chopped
  • 2-3 onions, brunoise cut
  • 3 carrots, brunoise cut
  • 3 celery sticks, brunoise cut
  • 2 28 oz can of whole tomatoes, rough chop, keep liquid
  • 1 qt chicken stock
  • Olive oil
  • Serving
  • Mozzarella cheese or parmesan cheese
  • Optional - can be served over spaghetti

Veal Chops with Port Gorgonzola Sauce

Combine marinade ingredients in a bowl big enough to hold all 4 chops

  • For Marinade:
  • 4 veal chops, 3/4" thick, tied to compact meat, bones frenched, trimmings saved
  • 1/2 cup Port wine
  • 1 Tbsp sugar
  • 3 cloves garlic, minced
  • Dash of hot sauce
  • 1/2 small onion, chopped
  • 1/4 cup whole fresh rosemary leaves
  • Salt and pepper to taste
  • Sauce:
  • 2 Tbs olive oil
  • 1/2 onion, chopped
  • 1 Tbsp fresh rosemary leaves
  • Veal trimmings
  • 1/4 cup bacon, chopped
  • 1 clove garlic, chopped
  • 1 cup port wine
  • 2 cups low sodium chicken stock
  • 1/2 cup gorgonzola, crumbled
  • 1 Tbsp butter, softened
  • Salt and Pepper to taste

Veal Chops with Fontina

Veal chops are always something of an extravagance, though worth it when well prepared

  • 6 bone-in veal rib chops, about 1 1/2 inches thick, 8 to 10 ounces each
  • 2 teaspoons kosher salt
  • 8 ounces Fontina cheese, shredded, from Valle d 'Aosta
  • 1 cup Grana Padano, grated, or Parmigiano-Reggiano
  • 4 tablespoons butter
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup all-purpose flour, for dredging, plus more as needed
  • 12 sage leaves
  • 1 tablespoon tomato paste
  • 2 cups white wine
  • 1/2 cup chicken broth, hot

Veal Scallopini with Brown Butter and Capers

Heat a 12-inch heavy skillet (not nonstick) over high heat until hot, then add oil and heat until it shimmers


The day before cooking, prepare the rub for the veal. Put the lemon zest, oil, spices, garlic, ginger, prunes, and thyme in a blender, and purée until smooth. Coat the veal entirely with the rub and set in the refrigerator, covered with plastic wrap, to marinate overnight.

Preheat oven to 350 degrees. Wipe excess rub from veal with a paper towel, and wrap bones in foil. Generously season the meat with salt and pepper, place an onion in the center of the crown to keep a space for the stuffing, and set in a large roasting pan. Roast in the oven for 1 hour or until the internal temperature of the meat reaches 110 degrees.

Meanwhile, prepare the forcemeat: Combine the egg whites, eggs, and ground veal in a large bowl, then stir in the mushrooms and scallops. Season to taste with sansho, salt, and pepper. Set aside, covered, at room temperature.

Remove the roast from the oven. Scrape the blackened pieces from the bottom of the pan with a spatula and discard. Surround the roast with parsnips and a little of the remaining oil from the rub. Remove the onion from the center, and fill the crown with the stuffing. Increase the temperature to 425 degrees, and return to the oven. Continue cooking for another 45 minutes or until internal temperature of veal reaches 135 degrees, stirring the parsnips occasionally. If the stuffing starts to brown, cover it with foil. Set the veal on a large serving platter, and allow to rest for at least 15 minutes while the popovers cook. Remove the parsnips, and keep warm. Drain the fat from the roasting pan and deglaze, first with wine, then with grapefruit juice, then with prune juice, and finally with stock, allowing each addition to reduce by half before adding the next. Remove from heat, stir in the basil and butter, and season with sansho pepper. Pour into a sauce boat, and keep warm. (Published 2000)