Costolette Di Vitello Alla Capricciosa Veal Chop Milanese Recipes

VEAL CHOP MILANESE WITH TOMATO AND BASIL VINAIGRETTE

Veal Chop Milanese with Tomato and Basil Vinaigrette image

Provided by Food Network

Yield 4 to 6 portions

Number Of Ingredients 15

Ingredients

4 rib veal chops, pounded to a thin paillard or cutlet with bone still attached
1 cup flour
3 eggs
1/4 cup milk
2 tablespoons pure olive oil plus 1/3 cup for sauteing
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups bread crumbs
1/4 cup chopped Italian parsley
1/4 cup grated Parmesan cheese
1 large beefsteak tomato, about 3/4 to 1 pound, seeds removed and cut into 1/2-inch dice
8 to 10 basil leaves, hand shredded
3 tablespoons fresh lemon juice
1/2 cup extra virgin olive oil
Salt and fresh ground black pepper to taste

Steps:

Pound the veal (or have the butcher do this ahead of time) to a 1/4-inch thin and broad cutlet, leaving the bone still attached. Set aside while you prepare the breading setup. Put the flour on a dish large enough to dredge the veal on. Combine the eggs, milk, 2 tablespoons olive oil and salt and pepper in a large bowl or dish with sides high enough to hold the liquid and veal chops.
Next, combine the bread crumbs, parsley and Parmesan cheese in a large flat casserole so that the process of breading may be kept neat and tidy.
Make the tomato vinaigrette by combining the diced tomato with the shredded basil leaves in a bowl. Stir in the lemon juice, whisk in the oil and season with salt and pepper. Set aside.
Heat the 1/3 cup olive oil in a large saute pan over medium heat. Cook the veal cutlets one at a time, or if they are small enough and your pan is large enough, two at a time. As you saute the veal, brown one side and keep the veal warm in a 250 degree oven while the rest are cooked. Serve the veal with a generous spoonful of the Tomato Basil Vinaigrette over the top.

COTOLETTA ALLA MILANESE (MILANESE VEAL CHOPS)

Cotoletta Alla Milanese (Milanese Veal Chops) image

Make and share this Cotoletta Alla Milanese (Milanese Veal Chops) recipe from Food.com.

Provided by Member 610488

Categories Lamb/Sheep

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

fresh ground black pepper, to taste
2 large eggs, lightly beaten
4 (8 ounce) veal chops or 4 (8 ounce) pork chops, pounded to 1/2-inch thickness
1 cup plain fine breadcrumbs
7 tablespoons unsalted butter
salt, to taste

Steps:

Add a pinch of pepper to eggs and lightly beat to combine. Dip chops into beaten egg mixture, avoiding the bone and allowing excess egg to drip off.
Dredge each chop in breadcrumbs and press between palms so that breadcrumbs adhere to meat.
Melt butter in a large skillet over medium heat. As soon as butter begins to brown, add chops; season lightly with salt. Cook until browned, 2 to 3 minutes per side for medium-rare.
Remove from the skillet and drain on paper towels. Serve immediately, or keep warm until serving.

Nutrition Facts : Calories 691.9, Fat 44.7, SaturatedFat 22.3, Cholesterol 346.6, Sodium 438.8, Carbohydrate 19.6, Fiber 1.2, Sugar 1.9, Protein 50.1

VITELLO (VEAL) ALLA CAPRICCIOSA

Vitello (Veal) Alla Capricciosa image

Make and share this Vitello (Veal) Alla Capricciosa recipe from Food.com.

Provided by Phil Franco

Categories Veal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 veal cutlets
2 eggs
1/2 cup flour
2 cups breadcrumbs
1/4 cup pecorino romano cheese
2 tablespoons fresh parsley, chopped
1 cup olive oil
2 large tomatoes
1/2 medium red onion
1 bunch arugula
1 head radicchio
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon oregano
salt and pepper

Steps:

Chop tomatoes and red onion, combine in large bowl with arugula and radicchio.
Add oil, balsamic vinegar, oregano, salt and pepper and mix well.
Beat eggs lightly. Mix together bread crumbs, pecorino cheese and parsley.
Dredge veal cutlets in flour, egg, and then bread crumbs making sure both sides are breaded.
Heat olive oil in large saute pan over medium heat. Cook cutlets in olive oil until browned on both sides, 2-3 minutes per side.
Transfer cutlets to plates, spoon portion of the salad over top of each cutlet and serve.
That's it.

Nutrition Facts : Calories 896.8, Fat 69.8, SaturatedFat 10.3, Cholesterol 105.8, Sodium 437.9, Carbohydrate 56.1, Fiber 4.2, Sugar 6.6, Protein 13

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