Veal Chop Cutlet Florentine
- Level: Intermediate
- Yield: 1 serving
- Total: 1 hr 5 min
- Active: 30 min
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
- 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.
- For the veal chop cutlet: Preheat the oven to 375 degrees F.
- 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.
- 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.
- 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
- 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
- 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.
- Top the spinach with a serving of the risotto, followed by the veal chop and Marsala sauce.