Costolette Di Vitello Alla Capricciosa Veal Chop Milanese Recipes
VEAL CHOP MILANESE WITH TOMATO AND BASIL VINAIGRETTE
Provided by Food Network
Yield 4 to 6 portions
Number Of Ingredients 15
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)
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
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
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
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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