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Veal Romana
4
Veal rib chops; bone−in, 10 to 12 ounces each
Creole seasoning
2
2
2
2
3
1
1
4
1
2
Cup Flour
Cup Fine dried bread crumbs
Eggs beaten with 2 tablespoons milk
Tablespoon Butter
Tablespoon Olive oil
/2 Pound Baby carrots; peeled and blanched
/2 Pound Small red potatoes; quartered and blanched
Medium Plum tomatoes; cored, seeded and chopped
Cup Red onion; julienned
Cup Baby arugula; washed and patted dry
Drizzle of extra−virgin olive oil
Salt
Freshly ground black pepper
1
2 1/2 Fat; 0 Other Carbohydrates
Using a sharp knife, butterfly each chop. Cover each chop with a large piece
of plastic wrap. Using a meat mallet, pound out each chop, about 1/2−inch
thick. Season the chops with Creole seasoning. In a shallow bowl, season the
flour with Creole seasoning. In another shallow bowl, season the bread
crumbs with Creole seasoning.
Dredge the veal in the flour. Dip each veal chop in the egg wash, letting
the excess drip off. Dredge each chop in the seasoned bread crumbs, coating
each chop completely.
In a large saute pan or skillet, heat the butter and 2 tablespoons of the
oil. When the oil is hot, pan−fry each chop for about 4 minutes on each
side. Remove from the pan and drain the chop on a paper−lined plate. Season
the chops with Creole seasoning. In another saute pan, heat the remaining 1
tablespoon olive oil. Saute blanched carrots and potatoes until tender,
about 5 minutes. Season with salt and pepper.
In a mixing bowl, combine the tomatoes, red onion and arugula. Season with a
drizzle of oil, salt and pepper. Mix well. To serve, place the veal in the
center of each plate. Spoon some of the tomato mixture on top of the veal.
Garnish with parsley.
Yield: 4 servings
Veal Romana
651
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