Vitello Giardinoveal Cutlets With Salad 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.

VEAL MILANESE WITH ARUGULA SALAD RECIPE

Steps:

• Place flour in one shallow bowl or pie plate and beaten egg in a second. Combine parmesan and breadcrumbs in third and season to taste with salt and pepper.
• Dredge veal in flour, then egg. Allow excess egg to drip off, then transfer to breadcrumbs. Turn to coat evenly, pressing crumbs so they adhere. Transfer scallopini to a large plate.
• Add oil to a small skillet and heat over medium-high heat until shimmering and corner of veal dipped in oil immediately starts bubbling. Carefully add one piece of veal to hot oil. Cook, swirling pan occasionally until golden brown on first side, about 1 1/2 minutes. Carefully turn with tongs and cook until second side is golden brown, about 1 minute longer. Adjust heat as necessary to prevent oil from burning-veal should bubble steadily. Transfer veal to paper towel-lined plate and season immediately with salt. Drain on a paper towel. Repeat with second veal scallopino
• Toss arugula, tomatoes, basil and extra parmesan shavings in a medium bowl with olive oil and lemon juice. Season to taste with salt and pepper. Serve veal and salad immediately.

VEAL PAILLARD WITH LEMON SAUCE, HARICOT VERTS SALAD, AND MASHED RED POTATOES

Steps:

• For the lemon sauce: In a saucepan, whisk together the cornstarch with the water. Stir in the sugar and a pinch of salt until well mixed. Add the shallots and stir in the lemon zest and juice. Bring to a simmer over low heat and cook until thickened, about 1 minute. Stir in the honey. Remove from the heat and set aside to cool.
• For the potatoes: Place the potatoes in a saucepan of salted cold water and bring to a boil. Boil the potatoes until a fork goes in easily, 10 to 12 minutes. Drain and return the potatoes to the pan.
• Mash the potatoes with the butter and cream. Season with salt and white pepper, to taste. Cover and keep warm.
• For the salad: Bring a saucepan of salted cold water to a boil. Blanch the haricot verts until just tender and still bright green. Drain well.
• Whisk together the vinegar, Dijon mustard, 1/4 teaspoon salt, and a pinch of pepper. While whisking, slowly drizzle in the olive oil. Taste and season, if needed.
• Toss the haricot verts with the vinaigrette and remaining salad ingredients to coat well. Taste and season with salt, if needed. Set aside.
• For the veal: Pound the cutlets into thin, even pieces between 2 sheets of plastic. Place the flour in a large bowl and season with salt and pepper. Dredge the veal in the seasoned flour.
• Heat a large saute pan over medium-high heat. Add 2 tablespoons butter and 1 tablespoon grapeseed oil to the hot pan.
• Saute the veal until golden brown on both sides, about 2 minutes per side. Cook in batches, adding more butter and oil, if needed. Transfer each cooked cutlet to a plate lined with paper towels. Season each piece with salt.
• For serving: Spoon some of the mashed potatoes into middle of the plates, top each with a veal cutlet, and arrange some of the salad on the side of the veal. Spoon a small amount of lemon sauce on each piece of veal.

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.

MARGARET SICHEL'S HERRING SALAD

Steps:

• Prepare the pickled beets and set aside to cool. Chill.
• Drain the beets and cut them into quarter-inch cubes. Place them in a mixing bowl. Cut the pickles into quarter-inch cubes and add them to the bowl.
• Cut the herring lengthwise into one-half-inch-wide strips. Cut the strips into half-inch-long pieces or slightly smaller. Add these to the bowl.
• Cut the apples into quarter-inch cubes and add them to the bowl.
• Chop the eggs and add them. Add the lingonberries, sour cream and pepper. Blend well and chill. Serve with thin slices of rye bread or pumpernickel. Leftover herring salad keeps well in the refrigerator.

VITELLO GIARDINO(VEAL CUTLETS WITH SALAD)

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.