Vitello Veal Alla Capricciosa Recipes

COSTOLETTE DI VITELLO ALLA CAPRICCIOSA (VEAL CHOP MILANESE)

Steps:

• Combine eggs, parsley, Parmigiano, salt and pepper in a shallow bowl. Place the flour and breadcrumbs in 2 more shallow bowls. Dredge the veal chop in the flour mixture, shaking off excess. Then dip into egg mixture and cover with bread crumbs.
• Heat 1/2 cup olive oil in a saute pan over medium heat. When the oil is hot, fry the veal until golden brown, about 3 minutes on each side. Remove from pan onto paper towel to absorb any excess oil.
• In a stainless steel or ceramic bowl toss tomatoes, onion, basil, lemon juice, oil, salt, and pepper. Plate veal and top with tomato salad.

VITELLO (VEAL) ALLA CAPRICCIOSA

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.

VITELLO TONNATO

Steps:

• Place the veal in a casserole large enough to accommodate it. Add the wine and enough water to cover the veal by 1/2 an inch. Remove veal and set aside. Add vegetables and bouquet garni to the water and bring the liquid to a boil. Return the meat to the simmering water, cover and cook gently for about 1 1/2 hours or until the veal is cooked through.
• Remove the veal from the heat and let it cool in its own liquid, remove it from the liquid and the veal is ready. (Boil the remaining liquid down by half and use as you would broth.) Remove strings and thinly slice.
• In a food processor puree until creamy the tuna fish, anchovies, capers, vegetable and olive oils. Add lemon zest and 3 tablespoons of the lemon juice (add more if you wish). Transfer the mixture to a mixing bowl and fold in the mayonnaise and season very well with salt and pepper.
• Spread bottom of a shallow nonmetal dish with a layer of tuna sauce. Arrange some veal slices, in a single layer, end to end, over the tuna sauce. Cover first layer of veal again with tuna sauce. Build up a second layer of veal and cover with sauce again. End with a generous layer of sauce, (making sure veal is entirely covered so that it does not dry out). Cover with plastic and refrigerate for 24 hours.
• Serve chilled with steamed haricot verts (French green beans) or asparagus along with wedges of ripe tomato, halved pitted black olives, snipped chives and chopped parsley.

VEAL CAPRICCIOSA RECIPE

Steps:

• Put sauce in the bottom of the pan. The layer: breaded/cooked veal cutlet romano 2 slices of mozzarella on each piece of veal slice of breaded/cooked eggplant 1 slice prosciutto 1 slice of mozzarella cover with sauce add sautern bake at 400 for 20-25 minutes

VITELLO GIARDINO(VEAL CUTLETS WITH SALAD)

Steps:

• Cut away and discard any tough bottom stems of the arugula leaves. Rinse and pat dry or use a spin-dryer. There should be about eight cups loosely packed. Cut away and discard the bottom ends of the endive. Separate the leaves. There should be about six cups loosely packed.
• Cut the tomatoes into one-inch cubes. There should be about four cups. Put the pieces in a bowl.
• Cut away the cores of the radicchio. Separate the leaves. There should be about six cups loosely packed. Put the radicchio in the bowl. Add the arugula and endive.
• Cut the onion slices in half. There should be about one and a third cups loosely packed. Add the onion to the bowl.
• Pour the olive oil and vinegar over the salad mixture. Toss to blend.
• Partially scrape away the meat from the chops but leave the meat attached at the largest portion of each bone. Place the meat, bones attached, between two sheets of clear plastic wrap. Use a flat mallet and pound the meat on one side. Turn the plastic-enclosed meat and pound on the other side. Take care not to pound holes in the meat. Ideally, you should have rounds of meat about eight to nine inches in diameter and about a quarter-inch thick.
• Dredge each chop on both sides in flour, pressing all over with the fingers to make the flour adhere. Shake off excess.
• Beat the eggs with salt and pepper. Dip the chops on all sides in the beaten egg. Dredge the chops on all sides in bread crumbs, pressing with the fingers to make the crumbs adhere.
• Heat three-quarters of a cup of oil in a heavy 10-inch skillet almost to the smoking point. Add one veal chop and cook about one and a half minutes or until golden brown on one side. Turn the chops and reduce the heat to medium. Cook on the second side about one minute or until golden brown. Drain each cooked chop on absorbent paper toweling and top with another layer of toweling. Press to extract excess oil. Continue cooking one chop at a time, adding a little more oil as necessary, until all the chops are cooked.
• Transfer each chop to an individual plate, top with an equal portion of the salad and serve immediately.

SICILIAN VEAL ROULADES

Steps:

• Flatten the veal cutlets with a meat mallet and marinate them in the vinegar with the lemon zest and a few grains of black pepper.
• Chop the garlic and parsley. Mix with the grated Pecorino Siciliano in a soup bowl.
• Beat the eggs in a separate bowl.
• Remove the slices of veal from the marinade and dry them with paper towels.
• Dip them in the egg, then in the spiced Pecorino Siciliano cheese, on one side only.
• Roll the slices with the cheese on the inside and pin the edges with a tooth pick.
• Dip the roulades in the egg again, and then cover in the breadcrumbs.
• In a deep pan fry the roulades in abundant oil, turning them frequently.
• Serve immediately.
• Serves 4.
• That's it!