Veal, Cooking with Cal and Veal…watch our latest cooking segment on ABC7

https://abc-7.com/news/entertainment/2023/05/11/cooking-with-cal-theres-valor-in-cooking-with-veal/

Tortellini Alfredo with Veal Scaloppini

Ingredients:

2 Cups 36% Heavy Cream

1 Teaspoon of Unsalted Butter

5 Medium size Cloves of Garlic Chopped

1 Bunch Italian Flat Leaf Parsley Chopped

6 Oz. Extra Virgin First Cold Press Organic Olive Oil or Similar

Cracked Black Pepper

Pink Himalayan Salt

8 oz. Fresh Homemade Tortellini Pasta

Imported Parmigiano Reggiano (whole for

grating)

1 4 Oz. Veal Scaloppini Pounded Paper Thin

2 Medium Eggs Beaten

2 Cups Seasoned Bread Crumbs

Italian Flat Leaf Parsley, Chppped

Method:

Bring 4 quarts of salted water to a rapid boil.

Coat the bottom of a sauté pan with 1/2 of your oil and heat on high, add garlic

When garlic is golden brown add heavy cream, butter, salt and pepper to your taste. Cook on MEDIUM heat until reduced by 50% and liquid is thick and can coat a fork.

Coat the bottom of a sauté pan with 1/2 of your oil and heat on high. Take your Veal Scaloppini and bath it in your beaten eggs and coat generously with your breadcrumbs. Place your veal in sauté pan for 90 seconds each side. Remove and drain excess oil.

Add tortellini pasta and cook for 90 seconds (fresh pasta cooks super fast)

Slice veal into long strips and add to your sauce

Toss pasta with sauce on high heat and add fresh grated Parmigiano. Plate and garnish with fresh Italian flat leaf parsley

....FUGGETABOUTIT!!!!!!

Veal Chop Parmigiana

Ingredients:

1 12Oz. Bone in Veal Chop with a Frenched Bone

2 Medium Eggs Beaten

2 Cups Seasoned Bread Crumbs

8 Oz. Bruno’s Marinara Sauce

4 Oz. Fresh Mozzarella

1 Oz. Grated Parmigiano Cheese