Veal Dishes

Veal is a delicate beef protein that adapts well to various cuisines. The two examples here are an Italian Veal Parmesan and California-style Grilled Veal Chops With Arugula And Mushrooms.

Bon appétit!

Veal Parmesan

(Serves 4)

3 cloves garlic, minced

1 large onion, chopped

1/2 stalk celery with leaves, minced

1/2 large red bell pepper, minced

Sea salt and freshly ground black pepper, to taste

1 tablespoon vermouth or red wine

Red pepper flakes, to taste

1/4 cup chopped flat-leaf parsley

1 28-ounce can crushed tomatoes

For the veal:

4 4- to 5-ounce veal scallops, pounded thin

2 cups milk, for soaking

1 clove fresh crushed garlic, for soaking

Canola oil, for sautéing

1 egg, beaten with 1 to 2 teaspoons extra virgin olive oil

About 1/2 cup grated Parmesan cheese

1/2 cup Panko bread crumbs

1/2 teaspoon dried basil

1/4 teaspoon dried oregano

Freshly ground black pepper, to taste

1/3 cup shredded mozzarella

1/3 cup shredded Fontina cheese

Fresh parsley or basil, for garnish

To prepare:

For the veal, one day ahead: place veal in a deep non-reactive bowl.

Cover with milk and garlic.

Seal with plastic wrap and refrigerate until cooking time.

For the sauce, the following day: coat the bottom of a skillet with oil and cook over moderate high heat.

Add onion and sauté until it begins to soften.

Add garlic, celery and red bell pepper.

Season with salt, pepper and red pepper flakes.

Sauté until soft and tender, about 5 to 8 minutes.

Add wine and cook briefly.

Add parsley and tomatoes and bring to a boil.

Reduce the heat and simmer until thickened, about 15 to 20 minutes.

Taste and adjust the seasonings.

Purée in food processor or with an immersion blender.

To cook the veal, preheat the oven to 425 degrees.

Drain milk off veal.

Rinse under cold running water.

Drain well and pat dry with paper towels.

Trim off fat or tissue from the meat.

Whisk the egg and oil in a pie plate or shallow dish until blended.

In another shallow bowl, combine the bread crumbs, basil, oregano and black pepper.

In a separate bowl, mix the Fontina and Parmesan cheese together and set aside.

Heat the canola oil in a heavy, non-stick skillet over moderate high heat until a few test bread crumbs brown quickly.

Dip each veal scallop into the egg and oil mixture and let it drip off. Press the veal into the bread crumb mixture, then the cheese mixture, until coated.

Transfer the veal scallops to the skillet and cook, without moving until the bottom is crispy and deep golden brown, about 2 minutes.

Flip over and brown the other side, about 1½ minutes.

Transfer the veal scallops onto a paper towel-lined plate.

Place all the cutlets on a heat-proof baking sheet lined with aluminum foil and parchment paper.

Spoon about two tablespoons of sauce on each serving.

Sprinkle the mozzarella evenly over the sauce.

Place under the broiler until the cheese is melted and begins to brown, about 2 to 3 minutes.

Top off with more sauce if desired and serve at once.

Grilled Veal Chops With Arugula And Mushrooms

(Serves 4)

4 1½-inch-thick veal chops, trimmed

1 tablespoon fresh thyme leaves

2 cloves garlic, minced

Sea salt and freshly ground black pepper, to taste

2 teaspoons Dijon mustard

1 tablespoon dry vermouth

2 tablespoons extra virgin olive oil

4 to 5 cups baby arugula leaves, washed and spun dry

4 medium white mushrooms, washed, wiped dry and thinly sliced

About 2 tablespoons high quality extra virgin olive oil

Freshly squeezed juice of one lemon

8 cherry tomatoes, halved

To prepare:

Pat chops dry.

Place in a glass bowl and scatter with thyme leaves, garlic and pepper.

Whisk mustard together with vermouth and olive oil and pour over the veal.

Let marinate about 30 minutes at room temperature or up to 2 hours in the refrigerator.

Bring to room temperature before grilling.

Preheat the grill until the coals are white hot, or preheat the broiler to high.

Remove chops from marinade and place the chops on the grill.

Close the lid and grill until brown, about 3 to 4 minutes on each side.

Transfer to a warm platter and let stand about 5 minutes lightly tented.

Meanwhile, slice mushrooms and dress with lemon juice and extra virgin olive oil.

Season with salt and pepper.

Add arugula and toss well.

With a slotted spoon, transfer a spoonful of the salad on top of each veal chop.

Garnish with cherry tomatoes.

Serve at once.