Veal Valdosta Recipe
Recipe information
Make Veal Valdosta in just 1h . Tender veal cutlet, breaded and “country- fried” until golden brown, served with a sauce we make from cream, fontina cheese and white truffle oil. Gnocchi is a dumpling made from potatoes and flour. White truffles are regarded as the rarest and most expensive food in the world, only available during a few winter months, wild foraged from the mountains of Alba Italy, usually selling for around $2800.00 per pound!
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Ingredients
Veal Cutlet
Preparation and Cooking
1. Prepare the Gnocchi
Boil the potatoes until tender. Drain, peel, and mash the potatoes in a bowl. Allow to cool slightly. Mix in flour, egg, and salt until a dough forms. Roll into logs and cut into pieces. Boil gnocchi until they float, then drain.
2. Prepare the Veal
Season veal cutlets with salt and pepper. Dredge in flour, dip in beaten eggs, and coat with breadcrumbs. Heat olive oil in a skillet over medium heat. Fry the cutlets until golden brown on both sides. Drain on paper towels.
3. Make the Cream Sauce
In a saucepan, heat heavy cream over medium heat. Stir in Fontina cheese until melted and smooth. Add truffle oil, salt, and pepper to taste. Keep warm.
4. Serve
On a plate, arrange the gnocchi, top with the fried veal cutlet, and drizzle with the cream sauce. Garnish with additional truffle oil if desired.
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