|
Light Veal Recipes To Barbeque Or To Broil
By Hans Dekker, Fri Dec 9th
With everyone watching their weight and seeking out recipesthat are low in fat and calories you may think that you have togive up some of your favorite dishes, but you can find manylight veal recipes that you are sure to enjoy. You will never beable to tell that these unique recipes are considered to be alight meal once you taste the savory dish. This light veal recipe is for those that love salad with anItalian flavor. You will need 2 ½ pounds of veal blade steakscut into ¾ inch thickness, 10 ounces of your favorite Italiansalad mix (or you can prepare your own using romaine andradicchio lettuce), 1 cup of diced Romano tomatoes, ¼ cup offreshly grated Parmesan cheese, ¼ cup of your favorite Italiandressing and salt to taste. For the marinade you will need ¼ cupof your favorite Italian dressing, 2 tablespoons of balsamicvinegar, and a dash of pepper. Mix together the ingredients forthe marinade until well blended. Place the veal steaks in themarinade in a dish with a lid and cover. Refrigerate for atleast 6 hours longer if possible. Turn the steaks about every 30minutes as you can to ensure the marinade soaks into the steaks.When the veal steaks have marinated for the required time,prepare your grill. Grill over medium coals for 17 minutesturning often. In a large bowl, combing the lettuce, tomatoes,cheese and dressing and toss gently. Place the salad on theserving plate for each individual. Remove the bones from theveal steaks and cut into thin strips and arrange over salad.
There are many wonderful light veal recipes that you can servethat will delight even the hardest to please. This next recipeis for a variation of veal Milanese that creates a light vealrecipe that will ensure low calories. This would be a perfectdish to serve at any gathering. For this recipe you will need 1chopped cucumber, 2 tablespoons of lemon juice, 4 cups of tornromaine lettuce, 6 ounces of arugula, 1 red thinly sliced redonion, 16 halved cherry tomatoes, 8 veal cutlets, 4 teaspoons ofolive oil, salt and pepper to taste. Using a blender, puree thecucumber with the lemon juice and a tad of salt. In a largebowl, toss the lettuce, arugula, onion and tomatoes. Pound theveal into thin cutlets around 1/8 inch thick. Rub the vealcutlets with the olive oil and season with salt and pepper.Pre-heat the broiler. Broil your veal cutlets for around 5minutes, five inches of the heat until desired doneness. Now,you can pour the cucumber dressing over your green salad andplace on serving dish for each individual and top with 2 vealcutlets.
|
