Name: Angeli's Veal Joey Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces Veal cutlets; 1 cups All-purpose flour; 2 large Eggs; 1 cups Breadcrumbs; 1 cups Olive oil; 1 cups Cherry tomatoes; 2 tbs Capers; 1 cups Mushrooms, sliced; 1 cups Artichoke hearts, quartered; 1 cups White wine; 0.5 cups Parmesan cheese, shaved; 4 cups Arugula; to taste Salt; to taste Black pepper

ITALIAN MARGARITA

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Breaded veal with tomatoes, capers, mushrooms, and artichoke hearts topped with a white wine sauce and finished with shaved parmesan cheese. Served over a bed of arugula.

Pound the veal cutlets to an even thickness. Season with salt and pepper.

Prepare the Veal

Dredge each cutlet in flour, dip in beaten eggs, and coat with breadcrumbs. Set aside.

Bread the Veal

In a large skillet, heat olive oil over medium heat. Cook the breaded veal cutlets for about 4-5 minutes on each side, until golden brown. Remove and set aside.

Cook the Veal

In the same skillet, add the mushrooms and sauté until soft. Add the cherry tomatoes, capers, and artichoke hearts. Pour in the white wine and let it simmer for 5 minutes, reducing slightly.

Make the Sauce

Return the veal to the skillet, spooning the sauce over the cutlets. Allow to heat through for another 2-3 minutes. Serve over a bed of arugula and top with shaved parmesan.

Combine and Serve

Veal cutlets

All-purpose flour

Eggs

Breadcrumbs

Olive oil

Cherry tomatoes

Capers

Mushrooms, sliced

Artichoke hearts, quartered

White wine

Parmesan cheese, shaved

Arugula

Salt

Black pepper

Veal Joey

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Gambretti and Broccoli

Veal served in our garlic white wine sauce with capers, basil, tomatoes, and mozzarella. Served with a side of mixed vegetables.

Veal Margherita

Vesuvio Potatoes

Delicate strands of angel hair pasta tossed in a sumptuous blend of ripe tomatoes, fresh basil, and a drizzle of extra virgin olive oil, creating a light yet flavorful dish that dances on your palate. Finished with a sprinkle of Parmesan cheese, this enchanting dish is perfect for any pasta lover seeking a taste of culinary elegance.

Angel Hair

Antipasto Della Casa is a traditional Italian appetizer featuring a variety of cured meats, cheeses, and vegetables. This version highlights a colorful array of flavors, combining salty meats with creamy cheeses and briny olives, making for a well-rounded taste experience. Here's how to create your own antipasto platter at home.

Antipasto Della Casa

Indulge in a hearty bowl of Minestrone Pasta e Fagioli, where al dente pasta dances with tender beans and a medley of garden-fresh vegetables, all simmered to perfection in a rich, savory broth. This Italian classic is not just a meal; it's a comforting embrace in a bowl, bursting with flavor and wholesome goodness, perfect for any time of the year.

Minestrone Pasta e Fagioli

Make Veal Joey Recipe in just 45m. Breaded veal with tomatoes, capers, mushrooms, and artichoke hearts topped with a white wine sauce and finished with shaved parmesan cheese. Served over a bed of arugula.

Veal Joey Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions

Prepare the Veal

Bread the Veal

Cook the Veal

Make the Sauce

Combine and Serve

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