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La Belle Cuisine
Over 100 Years of
Italian Home Cooking
By Frank Pellegrino, 1998, Random House
16-ounce 1 1/2-inch-thick veal chops,
trimmed of all fat
tablespoons golden raisins
thin slices fresh mozzarella cheese
cups all-purpose flour
recipe Seasoned Egg Batter
cup vegetable oil
cups sliced white mushrooms
tablespoons unsalted butter
3 cups chicken broth
cup Marsala wine
and pepper to taste
tablespoons chopped Italian parsley
1. Using a very sharp knife, butterfly each veal chop open
the bone, splitting the chop open like a hamburger roll.
fat from the handle end of the bone. Ask your butcher to
chop off the top
of the bone to make a neat edge. Open up the veal
halves and, using the
side of the cleaver or a meat pounder, pound
the meat very
Place a slice of Prosciutto, then 1 tablespoon of raisins, followed
another slice of Prosciutto, then a slice of mozzarella, and finally a
slice of Prosciutto onto the bottom half of each chop. Pull the
over and, using your thumb and forefinger, firmly press the
the bottom. Pound the edges together.
3. Dredge the filled chops in flour, carefully shaking off any excess.
Then generously coat each side in Seasoned Egg Batter.
4. Heat oil in a large sauté pan over medium-high heat. Add the chops
and fry, turning once, for about 5 minutes a side or until golden.
pan and place on a warm platter.
5. Add mushrooms to the pan and sauté for about 5 minutes or until
mushrooms are tender and have exuded most of their juices. Stir
and return chops to pan.
6. Add broth, wine, and salt and pepper and bring to a boil. Cover and
lower heat to a low simmer. Cook for about 15 minutes or until
very tender, adding additional broth if necessary. Re-
move from heat and
serve, sprinkled with parsley.
is a Rao’s secret! You will find that your Seasoned
authentic Italian gusto to mildly flavored
meat and fish…”
to coat 1 1/2 pounds of meat or fish
cup freshly grated Pecorino
teaspoon minced Italian parsley
and pepper to taste
a small bowl, whisk eggs, cheese, parsley, salt and pepper vigorously
until well blended. Use immediately as a batter for breaded meat or fish.
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Index - Beef Recipe Archives
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