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Veal slices with herbs and soy sauce

Veal slices with herbs and soy sauce

Recipe Veal slices with herbs and soy sauce of 12-10-2009 [Updated on 05-09-2018]

Hello everyone, after a turbulent week of site malfunctions, I am posting a recipe that I improvised the other night and that I really liked: the slices with herbs and soy sauce. The meat prepared in this way takes on a very particular flavor, the slices with soy sauce are a very quick second course to make and above all light, ideal for those on a diet. Hoping that the problems with the blog are permanently solved, I wish you a wonderful week;)


How to make slices with herbs and soy sauce

Chop the shallots and herbs and arrange them on a plate.

Mix the chopped shallot and herbs together with the soy sauce. Salt and pepper.

Season the veal slices in the marinade.

Cook the slices with herbs and soy sauce in a pan together with the marinade, cooking for a couple of minutes on each side.

Then transfer the meat to a serving dish and serve.

Refined palate

Scarsdale recipes, low-calorie recipes and a few small changes to the rule, all free, to lose weight without giving up the pleasure of the table!

Tarragon mushrooms with oriental flavor

Ingredients for 5 people

2 cups of clean, whole mushroom heads
1 tablespoon of grated Parmesan cheese
1 1/2 tablespoons chopped fresh chives
a (small) shot glass of cherry
1 tablespoon of chopped fresh parsley
2 teaspoons of diet margarine
1 tablespoon of mustard
1/2 teaspoon of tarragon
salt and pepper to taste

Mix and mix all the ingredients except the mushrooms that you have left aside to then fill them with the mixture obtained.

Chicken with orange

1300 g. of chicken cut into pieces and deprived of the fat
1/2 cup of orange juice
1/4 cup of limoonte juice
1 teaspoon of grated orange or lemon zest
1/4 teaspoon of dried tarragon
1/4 teaspoon of dried thyme
2 teaspoons of paprika
1 teaspoon of garlic powder
salt and pepper to taste

Spread the chicken pieces on a baking sheet and cook them for 25 minutes at 170 degrees, in order to brown the skin. Drain the fat and remove the skin.
In a bowl, combine the orange juice with the lemon juice, the grated peels, the dragongello and the thyme and pour the mixture over the chicken.

Add paprika, garlic and salt and pepper and cook for about 45 minutes.

Yogurt and cucumber sauce

1 medium cucumber, peeled and very finely chopped
1 cup of low-fat natural yogurt
1 tablespoon of vinegar
1 tablespoon of chopped onion
1 pinch of pepper
a few grains of whole cayenne pepper

Combine all the ingredients, mix them well and place in the refrigerator to cool.

Poached salmon

ingredients for 6 servings

2 teaspoons of chopped fresh parsley
1 bay leaf
1/4 teaspoon of dried thyme
1 small onion cut into slices
1 teaspoon of aromatic vinegar
6 slices of salmon about 2 cm thick
yogurt and cucumber sauce (see recipe)

Pour about 5 cm of water into a large pan, add all the ingredients except the salmon and the yogurt sauce. Boil and add the fish, lower the heat and continue cooking for 10-15 minutes until the salmon is cooked.
Allow to cool and serve by pouring the cucumber and yogurt sauce on top.

A fresh, light dish (salmon is not really a lean fish, but if you limit the cooking fats it is not prohibitive) and very tasty.

Veal artichoke with tomatoes

ingredients for 4 servings

450 grams of lean meat for braising, possibly defatted
3/4 cup of broth
1 chopped onion
2 minced garlic cloves
2 cups of peeled tomatoes
450 grams of artichokes
coarse salt
1 teaspoon of rosemary
1 tablespoon of chopped fresh parsley

In a pan, brown the sliced ​​veal in the broth, add the onion, garlic, rosemary and tomatoes. Cover and cook over medium heat for 45 minutes.
Clean the artichokes and cut them into slices 1 cm high, add them to the veal, season with salt and pepper and continue cooking for another 20 minutes, until the artichokes are tender.

For the garnish, use chopped parsley.

Lean veal with lemon

ingredients for 4 servings
600 g of thin veal escalopes
a cup almost full of meat broth
1 tablespoon of lemon juice
1/2 teaspoon of pepper
1/4 cup of fresh parsley
1/2 lemon cut into slices
1 teaspoon of salt

Season the veal with salt and pepper, brown it for 10 minutes in a lightly oiled pan, turning the slices often, then transfer them to a baking dish. Make a mixture with the broth, lemon juice and parsley and pour it on the pan, not directly on the meat. Sprinkle the meat with the lemon slices and cook in the oven at 150 degrees for about 20 minutes.

It is a scarsdale recipe and therefore low in fat.

Fake fried beef

600 g of lean walnut or contronoce pulp cut into 5x 1 / 2cm slices
4 cups chopped Chinese cabbage (about 1 head)
1 cup of sliced ​​bamboo shoots
1 1/2 cups celery cut into 1 cm strips 1/2 cup sliced ​​onion
3 tablespoons of soy sauce

700 g of sole fillets
1/2 cup of low-fat milk
1 teaspoon of salt
1/2 teaspoon of Worcestershire sauce

4 cups of sliced ​​fresh mushrooms (about 250 g)
100 grams of chestnuts, even dehydrated

1/2 cup of chicken or cube broth
1/2 cup sliced ​​green bell pepper
3 cups of hulled and chopped raw spinach

Combine the milk, salt, Worcestershire sauce and onion in a bowl. Mix the breadcrumbs with the paprika and mustard. Soak the fillets in milk and then pass them in breadcrumbs. Then place them in a non-stick baking pan and bake at 190 & # 176C for 20 minutes, until golden.

Veal slices with herbs and soy sauce - Recipes

Veal slices with oil, lemon and parsley
Doses for 4 people
- 1Kg of veal
- 3 liters of water
- 3 carrots
- 1 large onion
- 1 medium potato
- 1 large stick of celery
- a few bay leaves
- salt
To season
- Extra virgin olive oil
- 1 lemon
- parsley

- Clean and wash the vegetables and place them in a large pot with water, add the meat and simmer for about 1 hour
- Skim the fat that rises to the surface from time to time
- When cooked, allow the meat to cool in its cooking broth, then store in the fridge
- Cut the meat into thin slices and season with oil, lemon and chopped parsley, cover with foil and leave to flavor in the fridge for about 1 hour or in any case until ready to serve

Slices of veal

Slices of veal with radicchio and scamorza cheese
Recipe, ingredients and tips for "Slices of veal with radicchio and scamorza ", find out how it is prepared.
Find recipes from ingredients.

Slices of veal in the pan: ready in half a minute!
Description .

Slices of veal with lemon sauce
Category: Single dishes
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1 onion
1/2 glass of white wine
extra virgin olive oil
2 bay leaves (optional).

with herbs and soy sauce
Preparation: 10 min Cooking: 10 min
Sliced ​​beef with rocket and parmesan .

Second courses
Primosale in carrozza with dried tomatoes.

with milk they are a dish much loved by both adults and children. The absence of wine makes this dish ideal even for the little ones.
Ham cheese veal rolls.

with red wine
Second courses
Breaded slices in the oven with tomato and mozzarella.

with marsala with the addition of parmesan
(13 votes), (253)
Easy main course 15 min 8 min.

, if they are too thick you can beat them with a meat mallet between two sheets of parchment paper in order to thin and widen them. Pass them in the flavored flour by pressing on both sides so that the flour adheres well.

8 - 43 kcal
Fontina 4 slices - 470 kcal
4 slices cooked ham - 43 kcal
Eggs 2 - 380 kcal
Salt to taste. - 286 kcal
pepper as needed. - 79 kcal
Breadcrumbs to taste - 21 kcal
Butter 100g - 380 kcal
The calories refer to 100 grams of product.

breaded and fried and then baked with tomato, cheese and raw ham. Also loved by children!
Difficulty: Easy
Time: 25 '.

boiled, covered with Genoese pesto, accompanied with tomatoes stuffed with breadcrumbs flavored with garlic and parsley
calories 0
energy 479
carbohydrates 14
proteins 46
lipids 27.

(4 slices of veal nut) 300 g Parma ham (4 thin slices) 40 g Sage 4 leaves Butter 50 g White wine 100 g Black pepper to taste 00 flour 50 g Extra virgin olive oil 20 g Water 20 g
Preparation .

8 sage leaves
40 gr pecorino (coarsely grated or flaked)
2 cloves of garlic
1 tin of peeled tomatoes of 400 gr
To taste extra virgin olive oil, salt, black or white pepper.

Extra virgin olive oil q. b
80 g of hard cheese
3 tablespoons of grated parmesan
6 tablespoons of breadcrumbs
Fresh parsley
2 cloves of garlic
Salt and Pepper To Taste
2 medium eggs
1/2 glass of milk at room temperature
Thinly sliced.

lean and thin (90/100 gr each)
2 tablespoons of '00 flour
3 sprigs of fresh rosemary
1 and a half tablespoons of butter (approx.)
150 gr of black grapes + a few grains
Method: .

about 50 g each
600 g of clean mixed mushrooms (fresh or frozen)
50 g of butter.

300 g of frozen spring peas
2 carrots
125 g of Santa Lucia Galbani Fresh Spreadable Cheese
flour to taste
Salt and Pepper To Taste
extra virgin olive oil to taste
milk to taste

greased and blended with white wine, they create a delicious cream when cooked, making everything even more succulent and delicious. Loved by everyone, young and old, saltimbocca are a real pride of the Italian culinary tradition.

or pig
3 tablespoons of extra virgin olive oil
Salt and Pepper To Taste.
3 tablespoons of flour
2 cloves of garlic
1/2 onion
1 tablespoon of chopped parsley
2 oranges.

they must be cut thin and must not be too large.
Place a half slice of cooked ham on each slice and a sage leaf on this. Stop everything with a toothpick.

, six heads of porcini mushrooms, a clove of garlic, six cucumbers, butter, extra virgin olive oil, two tablespoons of cream, salt and pepper
Go shopping from our online shop
Pesto alla peasant, with Apulian almonds.

obtain triangles of about 10 cm per side. Put the salami and cheese cut into chunks in the food processor together with 2-3 tablespoons of breadcrumbs
enough for about 6-7 skewers. Chop everything until you get a soft dough.

or beef, pork or chicken
2 chicken eggs
1 tablespoon of milk
Freshly ground black pepper
200 g of breadcrumbs
60 g of Parmigiano Reggiano
Peanut or olive oil for frying
Salt .

with the meat tenderizer, Distribute the slices of ham and the leaves of
sage and stop them with a toothpick.
In a large pan, melt the butter over high heat, add the slices and make them
cook turning them once, salt and pepper.

with a meat mallet to make them thinner and place a slice of ham and a sage leaf on each slice, then stop with a toothpick.

first in the eggs, then in the breadcrumbs, checking that they are entirely covered with them.
In a large pan, melt plenty of butter, or lard, if you prefer.

with a slice of ham and a leaf of sage.
Close the meat into a roll and block with a toothpick.
Repeat the operation until all the ingredients are used up.

and place on each of it a layer of cooked ham and one of smoked provola, dividing the ingredients for the filling equally on each slice.

in pieces after removing the fat, we beat and pass in the flour. Two minutes of cooking are enough, let's salt. Katia Maccari uses the piece of rump veal.

, arrange them on a serving dish and cover them with the tuna sauce.
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into strips, flour them and shake off the excess flour
Transfer the cooked mushrooms to a bowl and add another tablespoon of olive oil to the pan
Transfer the floured veal strips to the pan and cook for a couple of minutes.

from carpaccio 200 g egg 1 walnut kernels 100 g pumpkin seeds already peeled 70 g extra virgin olive oil 80 ml salt 0
All Seasons .

to make the rolls I buy them ready from the butcher.
They are slices of veal cut very thin and beaten with a meat tenderizer.
Take the veal slice, place a spoonful of seasoning in the center.

, place parmesan flakes inside and close them with a wooden toothpick. Those who prefer can substitute veal with chicken. In summer, go for red peppers instead of champignon mushrooms.
Chef's advice.

and on top of each place a slice of bacon. Wrap the meat on itself, then stick it on a toothpick. Brown oil, butter, sage and rosemary in a pan, add the rolls, add salt and cook over low heat until completely cooked.
Rate it .

It is a very rich and substantial dish consisting of

pass in egg and cheese, breaded and then cooked in butter.

Among the many possible recipes with pesto, we like this second: let's talk about the

in pesto cream. This dish is ready in the blink of an eye, it is good, delicious and suitable for any occasion! .

The combinations can be multiple and experimenting or based on the classics. The result can only be appreciable. For this variant you will need 8

thin, 1 hard-boiled egg, parsley, grated Parmesan cheese,.

Rice and Baked Potatoes
Baked Risotto with Chicken and Liver
Baked Pythons
Baked chicken with potatoes .

with a tasty mince of aromatic herbs and other refined ingredients and you will get a unique flavor and guaranteed success. Chop a small onion and cook it in a pan with a drizzle of oil.

always refused to cook tripe x the unbearable smell and for too many hours of cooking and instead today I had to change my mind this new recipe is fragrant from the first moment and ready in less than 40 minutes look at what result & # x1f609 This morning at the butcher I was taking the usual

that make dinners special, even the most frugal, as long as every time you choose the right side dish that can whet the palate! .

Spread the slices of rind well cleaned and scraped, add the

, stuffed with a little lard, parsley, garlic, salt and pepper and tie them tightly with kitchen string.
Add the roulades to the sauté, the minced meat and the sausage, brown well and deglaze with the red wine.

with oil and divide the filling over them.
Roll them up tying them with kitchen thread.
Clean the peppers and cut them into strips.
Sauté the chopped onion in a pan with 4 tablespoons of oil.

, brown them in boiling oil for 1 minute on each side, add salt and pepper and add the white wine when it has evaporated, add the ham, the mushrooms, clean and thinly sliced ​​and the crushed tomatoes, and a few tablespoons of boiling water.

Choose a lean cut for the

and use oranges to flavor and decorate the dish, suitable for both adults and children. Our recipe calls for cutting the slice into thin and long 'strips', but if you prefer you can leave it whole.
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on a clear plastic film and beat them until they reach a thickness of about 3 mm. Season with salt and arrange 1 slice of ham on the veal slice e.
Keep it going -
Sea bream fillet in courgette crust and clam sauce.

with a meat mallet. NB: to best perform this operation, place the slices on a cutting board between two sheets of parchment paper.

with pecorino flakes and a sprinkling of pepper. Roll them up on themselves.
In Commentabile, In Bot, First courses, Recipes
1 .

280 g of arborio rice
1/2 onion
4 generous spoons of grated cheese
500 g of

350 g of champignon mushrooms (already cleaned and sliced)
1 leek
fresh ginger
rice flour
1 glass of aromatic white wine (optional)
salt and pepper oil as required.

dear you can use them

? or some other tender cut.

in one of the most important cookery books, the De arte coquinaria by Mastro Martino da Como, already in the mid-15th century, although it must be admitted that initially the meatballs looked more like skewers than the modern golden and crunchy balls that we know today, the book speaks of keeping

The emblem of Roman (and Italian) cuisine in the world are certainly the saltimbocca alla romana, that is

cooked in butter, with ham and sage.

ne, cut rump (colarda, colardella) not too lean, the veins of fat help to have a soft meat and a tastier dish.

How to marinate the pork

Marinating pork is useful not only for flavoring it, but also for making it tender and not stringy. The marinating times depend a lot on the size of the piece of meat, so if the piece of meat is large I do a long marinade. The solutions to prepare a tasty marinade are many, sometimes I use the same marinades I use for beef or chicken, but today I want to offer you a tasty one that I always use with pork!

  • MARINATED WITH SOY SAUCE AND HONEY. When I want to prepare delicious pork chops with a vaguely taste Oriental, I prepare a marinade with soy sauce, fresh ginger, a spoonful of honey, shallot or garlic and leave it to marinate in the fridge for a couple of hours. After the marinating time has elapsed, just cook the pork on the grill and you will have made a fragrant and tasty second course!

Veal slices with herbs and soy sauce - Recipes

Today, I wanted to try to make gnocchi with herbs, I must say that they are very good, to try with other sauces as well.

Ingredients for 4 people

800 gr potatoes
200 gr flour 00
30 grams of corn flour
1 bunch of mixed herbs
(thyme, marjoram, chives and basil)

I boiled the potatoes, mashed them, chopped the aromatic herbs

kneaded, left to rest for ten minutes

in the meantime I put pieces of gorgonzola and milk in the pan, melted and thicken, picked up the mixture again, cut it into pieces and passed on the gnocchi line, well I have to get carried away they did not come out beautiful, boiled and put them in the sauce with gorgonzola.


tati. sorry .. instead of corn flour what can I put? brii

Bri you can put spelled, buckwheat, rice flour. I suggest you abound with aromatic herbs that are really good if you want a fondue with reblochon instead of gorgonzola :-P

Veal piccata with lemon

There veal piccata with lemon it's a tasty one second dish which is easily prepared in less than half an hour. The thin slices of rump they are floured and cooked in butter to then be flavored with juice of lemon And parsley. The result is a simple dish, of tender meat and with a delicate and pleasantly sour taste.

  • 500 g of veal slices
  • flour
  • 80 g of butter
  • the juice of 1 lemon
  • parsley
  • salt

The recipe of the veal piccata with lemon it is very easy to make. With a few simple ingredients, very few steps and cooking in the pan, in less than 30 minutes you will bring to the table a second course of meat tasty that will conquer everyone with its delicate and slightly sour flavor. The piccatine with lemon they are perfect for lunch or the dinner everyday in family.

There piccata is a preparation characterized by thin slices of meat cooked in butter, one sauce restricted flavored with juice lemon or orange, dry white wine, Marsala or similar, such as, for example, the recipe for Piccata al Marsala. The meat used can be of veal as of pig, from chicken or Turkey. Therefore, there are many similarities with the Scaloppine which however include slices of meat with a greater thickness.

If you like the idea of ​​using citrus fruits to cook meat And fish, we recommend you try the Beef fillets with mandarin, Chicken in salt with fennel and orange and these marinated sardines. In the dedicated section, however, you will find various interesting proposals.


Prepare the meat

To prepare the veal strips with oriental vegetables, first of all you have to cut the veal slices into thin strips and eliminate any parts of fat or nerves. Then season with half a glass of white wine and two tablespoons of soy sauce and leave to marinate for at least half an hour.

Prepare the vegetables

Wash the leeks, cabbage and carrots. Cut the leek into slices, the cabbage and carrots into julienne strips. Heat 2 tablespoons of oil in a wok or large skillet and sauté the leek alone first and then add the cabbage and carrots. Season with a pinch of salt, pepper, turmeric, ginger and chopped chives. Cook quickly and leave the vegetables crunchy. Just before the end, add the bean sprouts. Move to another container and set aside.

Cook the meat

In the same pan, add 2 tablespoons of oil and quickly cook the meat drained from its marinade. The cooking must be short, 5 minutes maximum. Finally, thicken the cooking juices with a teaspoon of cornstarch dissolved in a little water. Only at this point adjust the salt and pepper.
Once the meat is cooked, add all the vegetables prepared previously, a couple of tablespoons of soy sauce and mix to give it a good flavor. Taste and add some more spice if you like. Serve immediately, perhaps accompanied by rice or couscous.

The marinades for pork

by Cristina Gambarini Contributor

Pork is one of the most versatile in cooking. Already very tasty, it can be enriched with marinades based on honey, soy sauce or yogurt

Pork fillets are a very tasty and easy to prepare dish. They lend themselves to many recipes and can be coated with slices of salami, aromatic herbs or chopped nuts, to make them tastier.

In general, to enrich pork cuts with flavor, both lean and fatty ones, and to make them succulent, it is good to treat them before cooking with more or less short marinades.

For a sweeter flavor, you can mix in equal parts acacia honey and soy sauce, in order to obtain an emulsion. Dip the chosen cut into it, cover it completely and marinate it for 15 minutes, then cook it in a saucepan.

For a more acidic tasteinstead, dip the meat into pieces in lemon juice for 20 minutes. Drain them and transfer them to a bowl with Greek yogurt and thinly sliced ​​chives. Leave to marinate in the fridge for 2 hours, then drain the yogurt and put them on a skewer. Cook the skewers in a saucepan over a wine fire for 1o minutes, then reduce the heat, add the yogurt from the marinade, a few cubes of fresh tomato and turn off after 10 minutes.

If you prefer instead a more spicy flavor, collect the garlic, fresh ginger, fresh chilli, peppercorns, dried tomatoes, rosemary and shallots in an ovenproof dish, arrange the meat, seal the bowl with plastic wrap and leave to marinate in the fridge for 2 hours. After this time, brown the pork in a saucepan on all sides, then finish cooking in the oven at 180 degrees for 18-20 minutes.

And now follow in tutorial tips for a perfect marinade.


Scallops are one of my favorite recipes for meat, very easy to make (but difficult to do well) and just add a little lemon or marsala to transform them into something different.

Camaleontiche Scallops, then, but then I said to myself “Why not combine this simple Italian recipe with an Asian recipe?”. I know that the proposal may make many people turn up their noses, but the best things often arise from the encounters of two different cultures and here is my first attempt at "Oriental escalopes" that take advantage of an initial Asian preparation with an "all" ending. Italian"!

Not happy, thanks to two large carrots I had in the fridge, I wanted to create a simple side dish with a clean taste by adapting the “carrots alla scapece” with a light base of Asian flavors.

A second course and a very simple side dish to prepare in a few minutes of work if you obviously exclude the time required for marinating the meat and boiling the carrots.

Veal is used for the traditional escalope, but I wanted to use thin slices of pork ham.

Ingredients for the meat
& # 8211 pork ham meat
& # 8211 soy sauce
& # 8211 extra virgin olive oil
& # 8211 turmeric
& # 8211 cayenne pepper
& # 8211 ginger
& # 8211 salt and black pepper
& # 8211 flour
Ingredients for carrots
& # 8211 2 carrots
& # 8211 soy sauce
& # 8211 balsamic vinegar
& # 8211 oregano
& # 8211 marjoram
& # 8211 mint
& # 8211 1 clove of garlic
& # 8211 extra virgin olive oil
& # 8211 ginger

1. Marinate the slices of meat in soy sauce, olive oil, turmeric, black pepper and cayenne pepper for about an hour, turning them at least once. Grate a little ginger on both sides. If the amount of soy sauce is adequate, there should be no need to add salt to the meat later. The quantity of oil and soy must be abundant enough that, once the flour is added, it is then completely absorbed (see point 3).

2. Boil the carrots in a saucepan of water with a little salt for 10-15 minutes (depending on how big the carrots are). Let them cool and then cut them into thin slices. Carrots must remain consistent.

3. Flour the slices of meat as for a normal escalope. The flour should completely absorb the soy sauce and oil on the plate.

4. In a pan of adequate size, heat a flake of butter with a little olive oil. When they are hot, add the scallops.

5. Meanwhile, prepare the carrot sauce. In a small bowl, mix olive oil, soy sauce, balsamic vinegar, 1 clove of garlic cut into very small pieces, a pinch of oregano, marjoram and mint. The ideal would be fresh mint, but at the moment (it's December) my "garden on the terrace" is out of order and I'll have to wait for the next summer.

6. Season the carrots with the sauce and sprinkle with grated ginger.

7. Meanwhile the scallops should be ready. Bring them to the table immediately to enjoy them hot and accompany them with carrots "oriental scapece".