Clay's Kitchen : Ricette Italiane (Italian Recipes)

Ricette Italiane (Italian Recipes)

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Vitello Alla Capricciosa (Veal Capricciosa)

Recipe from: 031969
Servings: 4

For the Veal:
4 veal cutlets
2 eggs
½ cup flour
2 cups bread crumbs
¼ cup Pecorino-Romano cheese
2 tablespoons chopped parsley
1 cup olive oil

For the Salad:
2 large tomatoes
½ medium red onion
1 bunch arugula
1 head radicchio
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
½ teaspoon oregano
salt and pepper to taste

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 sauté pan over medium heat. Cook cutlets in olive oil until browned on both sides, 2 or 3 minutes per side. Transfer cutlets to plates, spoon portion of the salad over top of each cutlet and serve.


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