Costolette Di Vitello Alla Capricciosa Veal Chop Milanese Food

VEAL CUTLETS ALLA MILANESE

Steps:

• With the point of a knife, remove any connective tissue from the chop edges and optional: flatten with a meat tenderizer.
• Beat eggs with a whisk or fork in a shallow bowl and add ground pepper if you like, but no salt. Place breadcrumbs in another bowl. Dip chops in the egg (keep the bone dry) and let any excess egg drip off. Dredge in breadcrumbs to coat entirely. Pat down the breadcrumbs well to ensure they stick to both sides.
• Melt butter in a skillet over medium heat until foamy. The pan should be large enough to hold the chops without overlap. Fry until golden brown. Cook for about 2-3 minutes on each side: baste them with butter, including the bone. Remove from the pan and drain on paper towels. Seaon with salt to taste and serve.

SPIEDINI DI SANTINO: SANTINO'S KEBABS

Steps:

• In a mixing bowl, combine the ham, Emmental, Parmigiano, Caciocavallo, breadcrumbs, pine nuts, raisins, parsley, and olive oil. Mix ingredients thoroughly. Scoop the mixture, into the amount of a small egg, onto the palm of your hands and form into a compact ball. Place a ball on one end of a veal slice. Securely wrap the filling by folding the left and right sides of the veal over, then roll the veal lengthwise shut. Repeat the process using the rest of the veal slices and mixture. With a skewer, flank each side of the rolled veal with a bay leaf and slice of onion. To prevent the stuffing from spilling out, pierce the rolled veal at the end of the fold to hold it in place. Place 3 stuffed veals (flanked by a bay leaf and a slice of onion) onto each skewer and cook on the barbeque, turning skewers over occasionally to prevent from burning.

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 CHOP MILANESE WITH TOMATO AND BASIL VINAIGRETTE

Steps:

• Pound the veal (or have the butcher do this ahead of time) to a 1/4-inch thin and broad cutlet, leaving the bone still attached. Set aside while you prepare the breading setup. Put the flour on a dish large enough to dredge the veal on. Combine the eggs, milk, 2 tablespoons olive oil and salt and pepper in a large bowl or dish with sides high enough to hold the liquid and veal chops.
• Next, combine the bread crumbs, parsley and Parmesan cheese in a large flat casserole so that the process of breading may be kept neat and tidy.
• Make the tomato vinaigrette by combining the diced tomato with the shredded basil leaves in a bowl. Stir in the lemon juice, whisk in the oil and season with salt and pepper. Set aside.
• Heat the 1/3 cup olive oil in a large saute pan over medium heat. Cook the veal cutlets one at a time, or if they are small enough and your pan is large enough, two at a time. As you saute the veal, brown one side and keep the veal warm in a 250 degree oven while the rest are cooked. Serve the veal with a generous spoonful of the Tomato Basil Vinaigrette over the top.

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.