Vitello Caprese Recipes
VITELLO CAPRESE
This is a great summer dish. You can use any kind of cutlet - veal, chicken or pork - for this dish. Your ingredients must all be very good, because the dish is so simple.
Provided by Ceil from NJ
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix 1/4 cup of olive oil, 1 tbsb. fresh lemon juice, minced garlic, and salt and pepper to taste.
- Pound the cutlets thin.
- Dip in flour and shake off excess.
- Dip in egg, and let excess drain off.
- Dip in breadcrumbs, and shake off excess.
- Fry cutlets in 1/4 cup of the olive oil for 2 to 3 minutes on each side, or until golden. Do not overcook! Drain on paper towels.
- Mix dressing with arugula, diced tomatoes, and diced mozzarella. Do this at the last minute, or the arugula will wilt and turn mushy.
- Place cutlets on plate. Put salad of arugula, tomatoes and mozzarella over the top of the cutlets.
- Serve.
Nutrition Facts : Calories 874, Fat 54.1, SaturatedFat 16.3, Cholesterol 349.3, Sodium 719.1, Carbohydrate 46.8, Fiber 2.5, Sugar 3.7, Protein 48
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.
CAPRESE SALAD
Make this classic Italian tricolore salad for a starter or side. It's incredibly simple but, when made with perfectly ripe tomatoes, is a real delight
Provided by Adam Bush
Categories Side dish, Starter
Time 10m
Number Of Ingredients 5
Steps:
- Arrange the slices of tomato and mozzarella on a platter, alternating between slices of each, and sprinkle over the basil leaves. Season generously with salt and black pepper, then drizzle over the olive oil and vinegar. Serve straightaway.
Nutrition Facts : Calories 242 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium
ITALIAN FLAG SALAD (CAPRESE)
So elegant and so simple. This is my little adaptation of the classic Caprese salad...everything is the same except that the fresh basil has been replaced by purchased (or homemade if you have it on hand) pesto sauce. I like this version more because I think the salty/garlicky/nutty pesto does more for the other two ingredients.
Provided by evelynathens
Categories Cheese
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Make sure you serve this on a white platter!
- Wash and dry the tomatoes.
- Remove the stem and cut into slices, approximately 1/2 inch thick, lengthwise.
- Arrange slices decoratively on platter.
- Drizzle with just the barest amount of olive oil, sprinkle lightly with salt (sea salt is wonderful!) and coarsely ground, FRESH black pepper.
- Cut the mozzarella into slices approximately 1/3 inch thick and arrange 1 slice of cheese per slice of tomato.
- (the mozzarella balls available in Greece are pretty small- maybe 3-4oz).
- What you want is a white slice of cheese just covering the tomato slice, but with the red of the tomato peeking through.
- Dot each mozzarella round with 1/2 to 3/4 tsp of pesto.
- Serve with lots of crusty bread!
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