Biba's Northern Italian Cooking - Biba Caggiano [52]
⅓ cup freshly grated Parmesan cheese
2 eggs
Salt to taste
¼ cup butter
Lemon slices
Pound veal chops lightly. Combine bread crumbs and Parmesan cheese in a small bowl. Spread on aluminum foil. Beat eggs with salt in a medium bowl. Dip chops in beaten eggs, then coat with bread crumb mixture. Press mixture onto chops with the palms of your hands. Let coated chops stand 10 to 15 minutes.
Melt butter in a large skillet over medium heat.When butter foams, add chops. Cook until chops have a golden-brown crust, 5 to 10 minutes on each side. Drain on paper towels. Place chops on a warm platter. Garnish with lemon slices. Serve immediately.
VEAL SCALOPPINE WITH MARSALA WINE
Scaloppine di Vitello al Marsala
Veal scaloppine should be cooked and served immediately. Reheating will toughen and dry the meat.
MAKES 6 TO 8 SERVINGS
2 pounds veal scaloppine
½ cup all-purpose flour
Salt and freshly ground pepper to taste
4 tablespoons butter
1 tablespoon olive oil
¾ cup dry Marsala wine or sherry
Place scaloppine between 2 pieces of waxed paper and pound until thin. When pounding meat do not use a straight up-and-down movement. Use a sliding action so meat is stretched more than flattened. Place scaloppine on aluminum foil. Coat meat lightly with flour. Sprinkle with salt and pepper.
Melt 3 tablespoons of the butter with oil in a large heavy skillet over high heat.When butter foams, add veal. Cook about 1 minute on each side.Veal should be light golden outside and pink inside. Remove veal from skillet.
Add remaining 1 tablespoon butter and Marsala or sherry. Deglaze skillet by stirring to dissolve meat juices attached to bottom of skillet.When wine is reduced by half, return veal to skillet. Mix gently with sauce. Place meat on a warm platter. Spoon sauce over meat. Serve immediately.
VEAL SCALOPPINE IN LEMON SAUCE
Scaloppine di Vitello all’Agro
This dish should be made at the last moment and brought to the table quickly.
MAKES 4 TO 6 SERVINGS
1½ to 2 pounds veal scaloppine
½ cup all-purpose flour
Salt and freshly ground pepper to taste
4 tablespoons butter
1 tablespoon olive oil
Juice of 1 lemon
3 tablespoons chopped parsley
2 garlic cloves, chopped
2 tablespoons capers
Place scaloppine between 2 pieces of waxed paper and pound until thin. When pounding meat do not use a straight up-and-down movement. Use a sliding action so meat is stretched more than flattened. Place scaloppine on aluminum foil. Coat meat lightly with flour. Sprinkle with salt and pepper.
Melt 3 tablespoons of the butter with oil in a large heavy skillet over high heat.When butter foams, add veal. Cook about 1 minute on each side.Veal should be light golden outside and pink inside. Place veal on a warm platter.
Add 1 tablespoon butter and lemon juice to skillet. Deglaze skillet by stirring to dissolve meat juices attached to bottom of skillet. Stir in parsley, garlic and capers.Taste and adjust sauce for seasoning, then spoon over veal. Serve immediately.
WINTER-STYLE VEAL STEW
Bocconcini di Vitello all’Invernale
This marvelous stew tastes even better if prepared one or two days ahead.
MAKES 6 TO 8 SERVINGS
2½ pounds shoulder of veal
½ cup all-purpose flour
2 tablespoons butter
2 tablespoons olive oil
1 medium onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
½ cup dry white wine
1 (16-ounce) can crushed Italian-style or whole tomatoes
Salt and freshly ground pepper to taste
1 (10-ounce) pkg. frozen small peas, thawed
Cut veal into 1½- to 2-inch cubes. Place on aluminum foil and sprinkle with flour. Melt butter with oil in a large heavy casserole over medium heat. When butter foams, add veal and brown on all sides. Add onion, carrot and celery. Sauté until lightly browned. Stir in wine and cook until wine is reduced by half. Add tomatoes. Season with salt and pepper.
Cover casserole and reduce heat. Simmer 40 to 45 minutes or until meat is tender and sauce has a medium-thick consistency. If sauce is too thin, increase heat and cook uncovered