Veal Capricciosa Recipes

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.

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.

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.

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.

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

Steps:

• In a small bowl, whisk together eggs, cheese and parsley. Season generously with salt and pepper. Pour into a large, shallow bowl or tray. Spread flour in a second shallow bowl and bread crumbs in a third. Set aside near stove.
• In a large mixing bowl, combine arugula, tomatoes and onion. Sprinkle with olive oil and lemon juice. Season with salt, and toss until leaves are coated. Dressing should be assertive and lemony. Set aside.
• Working one at a time, press each veal chop into flour on each side, then pat it off so that there is just a fine dust on veal. Dip chop into egg, coating both sides, and letting as much drain off as possible. Lay chop in bread crumbs, tapping it gently to make sure it gets coated, but ever so thinly. Flip it over, and coat the other side. Layer chops between waxed paper or parchment as you go.
• Heat oven to 175 degrees, and place a baking sheet on middle rack. Place a sauté pan large enough to fit 2 chops over medium-high heat. Pour in enough corn oil to generously cover base of pan. When oil shimmers (it should be very hot so the veal seizes immediately), add a chop and sauté until browned, 2 to 3 minutes. Turn and brown other side. Transfer to baking sheet, and keep warm in oven. Repeat with other chops.
• To serve, place chops on each of four large plates. Place a large handful of salad on top of each, making sure each gets enough tomatoes and onion. Serve with a wedge of lemon, for squeezing over the meat.