Vitello Giardinoveal Cutlets With Salad Recipes

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.

Steps:

• Beat together the egg yolk, mustard, vinegar, lemon juice, garlic, shallots and sugar.
• Beating rapidly with a wire whisk, slowly add the walnut and peanut oils. Add salt and pepper to taste.

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.

Steps:

• Rub the fingers down the center line of each fillet. Cut away and discard any remnants of bone.
• Put the fillets on a flat surface and chop finely with a knife. Do not use a food processor or blender. You do not want to make a smooth paste. There should be about two cups or slightly less, closely packed.
• Put the fish in a mixing bowl and add the chives, basil, oil, lemon juice, salt and pepper. Blend well.
• Serve in small portions, each one garnished with one teaspoon of caviar, if desired. Serve with buttered toast triangles.

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Spread bread crumbs in a shallow baking pan and toast 8 to 10 minutes. Reduce oven temperature to 200°F.
• Whisk together oil, juice, pepper, and 1/2 teaspoon salt in a large bowl until combined, then stir in tomatoes and onion.
• Gently pound cutlets to 1/8-inch thickness between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Sprinkle veal all over with remaining 1/2 teaspoon salt and season with pepper.
• Stir together bread crumbs and cheese in a large shallow bowl. Lightly beat eggs in another large shallow bowl. Dip veal, 1 piece at a time, in egg, letting excess drip off, then dredge in bread crumbs, coating completely, and arrange in 1 layer on a sheet of wax paper.
• Heat 3 tablespoons vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry 2 cutlets, turning over once, until golden brown and just cooked through, about 6 minutes total. Transfer to paper towels to drain briefly, then transfer to baking pan and keep warm in oven. Add remaining 3 tablespoons oil to skillet and fry remaining cutlets.
• Add arugula and basil to tomato mixture and toss, then season with salt and pepper. 3Serve veal topped with salad.