Veal Capricciosa Recipes

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.

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.

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

VEAL CORDON BLEU RECIPE

Steps:

• 1. Preheat oven to 325° F / 160°C. To make the potato salad, boil the baby potatoes in salted water under tender-about 8-10 minutes. Drain, peel, and half potatoes and place in a medium bowl. For the dressing, mix the beef or vegetable stock, apple cider vinegar, and mustard and add to potatoes. Set aside. Before serving, canola oil, salt, and pepper to desired texture and taste. 2. To make the yogurt sauce, mix Greek yogurt, chives, and garlic, and add salt and pepper to taste. Set aside. 3. To make the cucumber salad, add sliced cucumbers to a sieve. Sprinkle with salt and leave for at least 10 minutes to remove excess moisture. Add olive oil, 2 tablespoons sesame seeds, and white balsamic vinegar to sieve and incorporate. Allow to drain and set aside. 4. To make the veal Cordon bleu, cover cutlets loosely in cling wrap. With a tenderizer or heavy knife (preferably a cleaver), carefully pound them until they are soft and thin-about 1/2 inch thick. Remove from cling wrap. Spread mustard onto the cutlets and cover each with a layer of ham, a layer of arugula, and a generous sprinkle of Parmesan. Season with salt and pepper. 5. To make the breading, in a medium or large bowl, combine cornflakes, breadcrumbs, and remaining sesame seeds. In a separate bowl, whisk eggs until yolks and whites are blended. To bread the cutlets, roll them each in flour, then dip them into the egg mixture, and then in cornflake mixture. Repeat so that each cutlet gets a full second coating. 6. In a large frying pan, heat the oil or clarified butter and fry cutlets until they are cooked through and golden brown-about 6-8 minutes. Remove excess oil with paper towels, place on a baking sheet, and bake in the oven for 10 minutes. The cutlets should be crispy but not burnt. Serve with cucumber-sesame salad and yogurt sauce.