Veal Chop Cutlet Florentine Recipe

Veal Chop Cutlet Florentine

Recipe courtesy of DiGiorgio's Cafe Largo

• Level: Intermediate
• Yield: 1 serving
• Total Time: 1 hr 5 min
• Active Time: 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
• 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

Instructions

For the risotto: Warm the olive oil in a saucepan over medium heat. Add the rice and toast it lightly, then stir in the chopped onion and cook until it turns a light golden color and gives off a nutty fragrance. Stir frequently to avoid sticking. Pour in the white wine to deglaze the pan, then add the porcini mushroom broth. Bring to a gentle simmer, then reduce the heat and continue simmering for 20 minutes, stirring regularly. Add more broth if needed. At the end, mix in the softened porcini mushrooms.

For the veal chop cutlet: Set the oven to 375 degrees F. Flatten the veal chop to a thickness of about 3/8 inch. Place the flour in a shallow dish, the whisked eggs in a second dish, and the breadcrumbs in a third. First, lightly coat the veal in flour, then dip it into the egg mixture, and finally press it into the breadcrumbs to fully coat. Pour the olive oil into a pan that can go in the oven. Place the veal chop in the pan, making sure both sides are coated with oil. Transfer the pan to the oven and roast for about 15 minutes, flipping the cutlet halfway through.

For the Marsala wine sauce: While the veal is roasting, heat the olive oil in a saut pan over medium-high heat. Add the mushrooms and cook for a few minutes until softened. Sprinkle in the flour, then pour in the Marsala wine and chicken stock. Bring to a simmer and stir until the sauce thickens to your liking, about 3 to 5 minutes. Season with salt and pepper, then stir in the butter and chopped parsley.

Remove the veal from the oven and place the prosciutto on top of the cutlet, followed by the mozzarella. Return the pan to the oven and bake until the cheese melts, about 3 to 5 minutes.

For the spinach bed: Heat a saut pan over medium heat and add the olive oil. Add the garlic and cook until it just begins to brown, then add the spinach, salt, and pepper. Cook until the spinach is wilted but still vibrant, then transfer to a serving plate; avoid overcooking.

To serve: Arrange the wilted spinach on the plate, top with a portion of risotto, then place the veal chop on top. Spoon the Marsala sauce over the veal.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of DiGiorgio's Cafe Largo, Key Largo, FL