Crumbed Veal w Peperonata di Mandorlata
My regular grocery and coffee stop is Fratteli Fresh in Danks Street, Waterloo (http://www.fratellifresh.com.au/). It's been my Saturday morning ritual for years now and I, like many people, am a fan of Cafe Sopra, upstairs above the fruit & veg area.
I just picked up the new recipe book published by Vogue; Seasonal Kitchen. The book is a collection of recipes from Sopra's head chef, Andy Bunn. I like the recipes laid out based on seasonality. Here's the first one I've tried from the "Summer" section...Yes I know it's Spring, so I got in a little early!
Recipe
Crumbed veal with peperonata di mandorlata Recipe by Chef Andy Bunn Cafe Sopra Fratelli Fresh
Ingredients
I just picked up the new recipe book published by Vogue; Seasonal Kitchen. The book is a collection of recipes from Sopra's head chef, Andy Bunn. I like the recipes laid out based on seasonality. Here's the first one I've tried from the "Summer" section...Yes I know it's Spring, so I got in a little early!
Recipe
Crumbed veal with peperonata di mandorlata Recipe by Chef Andy Bunn Cafe Sopra Fratelli Fresh
Ingredients
- 4 x 200g veal cutlets
- 3 eggs
- 3 cups of milk
- 200g plain flour
- 280g fresh white breadcrumbs
- 200g grated Parmigiano Reggiano
- Butter for shallow frying
- Extra virgin olive oil
- Halved small lemons to serve
- 6 red capsicums
- 4 cloves of garlic, peeled and finely sliced
- 100mls olive oil
- 150mls tomato passata
- A pinch of dried chilli flakes
- 60g toasted slithered almonds
- 2 tbls red wine vinegar
Method
Veal cutlets:- Toss the breadcrumbs with the grated Parmigiano-Reggiano
- Combine eggs and milk in a small bowl and whisk
- Season veal cutlets to taste with sea salt and cracked black pepper
- Dust each cutlet with flour and shake away excess then dip in egg and milk mixture and coat in breadcrumbs shaking away excess.
- Repeat coating process to coat each cutlet twice.
- In a large frying pan, shallow fry cutlets in butter over low medium heat for 8 minutes each side or until golden and cooked through.
- Drain on absorbent paper and transfer cutlets to an oven tray to rest in a warm place for 5-10 minutes
Peperonata Mandorlata
Preheat oven to 220°C- Place capsicums in oven for 10-12 minutes or until skin starts to blister
- Peel and de-seed capsicums and finely slice.
- In a heavy-based frying pan, heat the olive oil and add garlic, onion and chilli and sweat for 8-10 minutes.
- Add the capsicums and passata to the pan, and cook until tender over medium heat (another 10 minutes).
- Remove from the heat and add the red wine vinegar
- Add the toasted nuts to the mixture
- Season to taste and serve with the cutlets
By: Andy Bunn
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