Cotoletta Di Vitello Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   Preheat the oven to 400°F (200°C). Cut the potatoes into wedges, toss with olive oil, salt, and pepper, and spread them on a baking sheet. Roast in the oven for about 30-35 minutes until crispy and golden.

2. 2

   Cook the Rapini

   While the potatoes are roasting, bring a pot of salted water to a boil. Blanch the rapini for 2-3 minutes, then drain and immediately transfer to ice water to stop cooking. Drain again and set aside.

3. 3

   Prepare the Veal

   Season the veal chops with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add the garlic and rosemary, sautéing for about 1 minute until fragrant.

4. 4

   Cook the Veal Chops

   Add the veal chops to the skillet and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove the chops from the skillet and let them rest.

5. 5

   Finish the Sauce

   In the same skillet, add the veal jus, scraping any brown bits from the bottom. Bring to a simmer and let it reduce slightly.

6. 6

   Sauté the Rapini

   In another skillet, add a little olive oil and sauté the blanched rapini with a pinch of salt for 2-3 minutes until heated through.

7. 7

   Serve

   Plate the veal chop with roasted potatoes and sautéed rapini. Drizzle the veal jus over the chop and enjoy!