Taste of the Nation

Honorary Chef Bob Solarski
of WEAR TV-3


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Veal Saltimbocca, Veal with Seafood Cream and Mushrooms, Veal Louis

Veal Saltimbocca

  • 3-5 oz. veal scallopine, pounded thin
  • Clarified butter
  • Olive oil
  • 2-3 Tbsp. minced shallots
  • 1 tsp. lemon juice
  • 3 oz. rich dark stock
  • 1/4 cup sweet Marsala wine
  • 1-2 tsp. minced fresh sage leaves
  • 3-4 Tbsp. unsalted butter, room temperature
  • Prosciutto
  • Provolone cheese

Lightly flour and sauté veal in butter/oil. DO NOT BROWN. Place on plate and keep warm. Add minced shallots to sauté pan. Cook but do not brown. Add a dash of lemon juice. Reduce. Add stock and sweet marsala wine. Reduce until thickened. Remove from heat. Add julienned fresh sage. Whisk in room temperature unsalted butter, constantly stirring. Salt and pepper to taste. Top veal with prosciutto and provolone. Top with sauce. Broil until bubbly. Garnish with sage and serve immediately.

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Veal with Seafood Cream and Mushrooms

  • 4-5 oz. veal scallopine, pounded thin
  • Clarified butter
  • Olive oil
  • 2-3 Tbsp. finely minced shallots
  • 1/4 – 1/2 cup freshly sautéed sliced mushrooms
  • 2 oz. Brandy
  • 3-4 oz. dark rich stock
  • 4-5 oz. heavy cream
  • Salt and pepper to taste
  • Small shrimp, crab meat, and/or bay scallops to taste

Lightly flour and sauté veal in butter/oil. DO NOT BROWN. Place on plate and keep warm. Add shallots and sliced mushrooms to pan. Deglaze with brandy; carefully flambé. Add stock, cream, and salt and pepper to taste. Reduce until very thick. Add shrimp, scallops, and crab meat. (They will release moisture into cream sauce. Add more cream if too thick.) Remove seafood with slotted spoon when cooked and place on top of veal. Reduce cream until desired consistency. Check for flavor and adjust seasoning. Top veal and seafood with cream sauce. Garnish with fresh herbs and serve.

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Veal Louis

  • 4-5 oz. veal scallopine, pounded thin
  • Clarified butter
  • Olive oil
  • 2-3 oz. fresh crab meat
  • 1/2 avocado, sliced lengthwise
  • 2-3 slices provolone cheese
  • 2-3 Tbsp. minced shallots
  • 1 tsp. tomato paste
  • 1 tsp. lemon juice
  • 2-3 oz. dark rich stock
  • 1 1/2 oz. (a shot) Scotch whiskey
  • 1/4 cup heavy cream
  • 1-2 tsp. curry powder
  • Salt and pepper to taste

Lightly flour veal. Sauté in butter/oil. DO NOT BROWN. Place on plate and keep warm. Add minced shallots to sauté pan. Cook through, but do not brown. Add stock and Scotch; flambé. Add curry powder, tomato paste and lemon juice. Cook acid out of lemon juice and tomato paste. Add cream, salt and pepper to taste. Reduce until thickened. Top veal with avocado slices and crab meat. Top with provolone cheese. Then add sauce. Broil to brown and serve immediately.

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