Veal Romero Recipe

Cooking Instructions

1. 1

   Prepare the Broccoli Rabe

   Bring a large pot of salted water to a boil. Add the broccoli rabe and cook for about 3-4 minutes until bright green and tender. Remove and plunge into an ice bath to stop the cooking. Drain and set aside.

2. 2

   Cook the Linguine

   In the same pot of boiling water, add the linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the linguine and set aside.

3. 3

   Cook the Veal

   In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the veal cutlets with salt and black pepper. Add the veal to the skillet and cook for about 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet and keep warm.

4. 4

   Make the Sauce

   In the same skillet, add the remaining olive oil and minced garlic. Sauté for about 1-2 minutes until fragrant. Add the crabmeat and broccoli rabe, stirring gently to combine. Cook for another 2-3 minutes, allowing the flavors to meld.

5. 5

   Combine Linguine and Crab Sauce

   Add the cooked linguine to the skillet with the crab and broccoli rabe mixture. Toss gently, adding reserved pasta water as needed to create a light sauce. Taste and adjust seasoning with salt and pepper if necessary.

6. 6

   Serve

   Plate the linguine mixture and top with the cooked veal cutlets. Grate fresh Parmesan cheese over the top and serve immediately.