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Veal Chops Valdostano




Source of Recipe


Rao's Cookbook: Over One Hundred Years of Italian Home Cooking , by Frank Pellegrino


List of Ingredients




Six 16-ounce 1 1/2-inch-thick veal chops, trimmed of all fat
18 slices Prosciutto
6 tablespoons golden raisins
6 thin slices fresh mozzarella cheese
2 cups all-purpose flour
1 recipe Seasoned Egg Batter (recipe follows)
1 cup vegetable oil
3 cups sliced white mushrooms
4 tablespoons unsalted butter
Approximately 3 cups chicken broth
3/4 cup Marsala wine
Salt and pepper to taste
3 tablespoons chopped Italian parsley

Recipe



1. Using a very sharp knife, butterfly each veal chop open horizontally to the bone, splitting the chop open like a hamburger roll. Trim all meat and 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 thin.
2. Place a slice of Prosciutto, then 1 tablespoon of raisins, followed by another slice of Prosciutto, then a slice of mozzarella, and finally a third slice of Prosciutto onto the bottom half of each chop. Pull the top half over and, using your thumb and forefinger, firmly press the top edge into 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. Remove from 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 in butter 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 chops are very tender, adding additional broth if necessary. Remove from heat and serve, sprinkled with parsley.

Seasoned Egg Batter

“This is a Rao’s secret! You will find that your Seasoned Egg Batter adds authentic Italian gusto to mildly flavored meat and fish…”

Makes enough to coat 1 1/2 pounds of meat or fish

4 large eggs
1/4 cup freshly grated Pecorino Romano cheese
2 teaspoon minced Italian parsley
Salt and pepper to taste

In a small bowl, whisk eggs, cheese, parsley, salt and pepper vigorously until well blended. Use immediately as a batter for breaded meat or fish.

Serves 6.