Recipe courtesy of DiGiorgio's Cafe Largo

Veal Chop Cutlet Florentine

  • Level: Intermediate
  • Total: 1 hr 5 min
  • Active: 30 min
  • Yield: 1 serving
Save Recipe

Ingredients

Risotto:

2 ounces olive oil

6 ounces arborio rice

2 ounces chopped sweet onion 

3 ounces white wine

12 ounces porcini mushroom broth, plus more if needed

3 ounces dry porcini mushrooms, softened in hot water then drained

Veal Chop Cutlet:

One 12-ounce veal chop

6 ounces all-purpose flour 

3 large eggs, whisked

1 cup breadcrumbs 

About 4 ounces olive oil

2 slices prosciutto di Parma

2 slices whole-milk mozzarella 

Marsala Wine Sauce:

1 ounce olive oil

1 cup sliced button mushrooms 

1 ounce all-purpose flour 

6 ounces Marsala wine, such as Lombardo

6 ounces chicken stock 

Pinch salt and freshly ground black pepper

Pinch salt and freshly ground black pepper 

2 ounces butter 

1 ounce chopped fresh parsley

Spinach Bed:

1 ounce olive oil

1 teaspoon chopped or crushed garlic 

Large handful fresh spinach leaves 

Pinch salt and freshly ground black pepper

Pinch salt and freshly ground black pepper 

Directions

  1. For the risotto: Heat the olive oil in a pot over medium heat. Toast the rice, then add the chopped onion and cook until light brown with a nutty aroma. Keep stirring to prevent sticking during this process. Deglaze with the white wine and add the porcini broth. Bring to a simmer, then lower the heat and simmer for 20 minutes, stirring the whole time to prevent sticking. Add more liquid as needed. Fold in the porcini at the end.
  2. For the veal chop cutlet: Preheat the oven to 375 degrees F.
  3. Pound out the veal chop to about 3/8 inch thickness. Put the flour in one shallow bowl, the whisked eggs in another and the breadcrumbs in a third. Dust the veal in the flour first, then dip in the egg wash and finish in the breadcrumbs to coat.
  4. Pour the olive oil into an ovensafe pan. Add the veal chop to the pan and coat one side in the olive oil, then flip it over right away so there's olive oil on both sides. Transfer the pan to the oven and roast for about 15 minutes, flipping the cutlet halfway through.
  5. For the Marsala wine sauce: Meanwhile, heat the olive oil in a saute pan over medium-high heat. Add the mushrooms and saute for a few minutes. Sprinkle in the flour and add the Marsala and chicken stock. Bring to a simmer and cook, stirring, until the sauce reduces to the desired consistency, 3 to 5 minutes. Season with the salt and pepper, then finish with the butter and chopped parsley
  6. Remove the veal pan from the oven and place the prosciutto on top of the cutlet followed by the mozzarella. Return it to the oven until the cheese melts, 3 to 5 minutes
  7. For the spinach bed. Heat a saute pan over medium heat and add the olive oil. Add the garlic and cook until beginning to brown, then add the spinach, salt and pepper. Cook until the spinach is just wilted, then transfer to a serving plate; do not overcook.
  8. Top the spinach with a serving of the risotto, followed by the veal chop and Marsala sauce.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Stuffed Veal Chops

Veal Chop Holstein Schnitzel

Grilled Mongolian Veal Chops

Herb-Roasted Veal Chops

Double Cut Veal Chop Saltimboca

Herbed Veal Chops with Bacon and Shallots

Veal Piccata Chops with Parmesan and Parsley

Broiled Veal Chop alla Fiorentina