Ingredients: 2 tablespoons olive oil 2 tablespoons butter 8 veal scallopini flour, mixed with Garnish with chopped parsley.īy Rekeisha Knight from Atlantic Technical Center Ladle chilled aioli across all three elements. Atop each bed of rice, fold a veal cutlet and arrange in a fan with a slice of tuna and polenta. In the same skillet, sear the tuna slices and polenta slices, in turn.ĭivide the risi e bisi among four plates. In a skillet over high heat, sear the veal cutlets in a tablespoon of olive oil, cook to medium rare. When warm add the Parmesan cheese, stir, and reserve. Salt and pepper the veal cutlets and pound them out quite thin.Ĭombine rice, peas and broth in a sauce pan, simmer on low until warmed through, to make a simplified version of Venetian classic "risi e bisi". Whisk together the capers, mayo, lemon juice and garlic to make the aioli. size 16 oz Ahi Tuna block, cut into 4, 1/4" thick slices 16 oz Polenta, cut into 4, 4 oz slices 2 tablespoons Capers, minced 3/4 cup Mayonnaise 1 Lemon, juiced 2 teaspoons Garlic, minced 1 cup cooked White Rice 1 cup frozen Green Peas, thawed 3/4 cup Vegetable Broth, low sodium 1/4 cup Parmesan Cheese, shredded 3 tablespoons Olive Oil Sea salt & pepper to taste 1 bunch Italian Flatleaf Parsley, chopped Ingredients: 4 ea Top Round Veal Cutlets, 4 oz. To Cook: Roll in flour,beated eggs and bread crumbsįry in deep fryer,microwave for two mins.īy Ken Hulme from The Kilted Cook, A Personal Chef Service One Portion Order Thinly pouded veal scallopine filled with a mix of ricotta cheese,prosuntto,chopped fresh pasley,basil,greted cheese+salt+pepper. Veal Stuffed with Fontina Cheese and Proscuitto in a Porcini Mushroom Sauce Veal and Lobster Pistachio with Frangelico Cream Panko Crusted Veal Crab Stuffed Scaloppini with Curried Mango Hominy Grits and Blackberry Wine Sauce Keep in mind that the seasoned flour coating is important because it renders a golden brown color, thickens the sauce and adds a nice coating texture to the cutlet. Using a blunt surface prevents tearing and permits the cutlet to hold its shape.Ī staple on many French and Italian menus, cutlets are often dredged in seasoned flour then pan sautéed in hot oil (use canola, peanut or clarified butter, but not olive oil) to around 160 degrees internal temperature (approx 2-4 minutes per side depending on cutlet thickness). Place slices between 2 pieces of plastic wrap or parchment paper and lightly pound with the back side of a small omelet pan or the non-ridged side of a meat mallet. Slicing / Tenderizing recommendations:Ĭut 1/4" thick slices (thinness is key) against the grain to yield 1/8" thick slices after pounding. Some chefs prefer to slice their own cutlets because they can cut them to their exact specifications, but pre-sliced cutlets save on labor costs and permits easier food costing and inventory control. The leg has a lower food cost, but is more labor intensive because the main muscles must first be separated. The top round is the most tender muscle for slicing. Veal cutlets can be made from nearly any solid muscle, but are typically sliced from either the Cap-Off Top Round or the Boneless Leg.
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