Name: Pia's Trattorias Mother Fed Free Range All Natural Veal Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces Free Range Veal Cutlets; 1 cups All-Purpose Flour; 2 pieces Eggs; 1 cups Breadcrumbs; 1 tsp Salt; 1 tsp Black Pepper; 1 cups Olive Oil; 2 tbs Olive Oil; 4 pieces Garlic Cloves, minced; 28 oz Crushed Tomatoes; 1 cups Fresh Basil, chopped; 1 tsp Salt; 1 tsp Black Pepper; 2 cups Mozzarella Cheese, shredded; 0.5 cups Parmigiano Reggiano Cheese, grated; 2 cups All-Purpose Flour; 2 pieces Eggs; 1 tsp Salt; 1 bundles Fresh Asparagus, trimmed; 2 tbs Olive Oil; 0.5 tsp Salt; 0.5 tsp Black Pepper

Capretto White

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

Cerignola olives marinated in garlic rosemary olive oil

Olives

Lightly Breaded with Our Pomodoro Sauce, Mozarella and Parmiggiano Reggiano Cheese, Served Over Fresh House-Made Linguini and Roasted Asparagus

Season the veal cutlets with salt and black pepper on both sides.

Prepare the Veal

Dredge each cutlet in flour, then dip in beaten eggs, and finally coat with breadcrumbs.

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 a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Make the Sauce

Stir in the crushed tomatoes, fresh basil, salt, and black pepper. Let it simmer for about 15-20 minutes until the sauce thickens slightly.

Add Tomatoes

While the sauce simmers, preheat the oven to 375°F (190°C).

Prepare Cheese

Place the cooked veal cutlets in a baking dish, top each with pomodoro sauce, mozzarella, and Parmigiano Reggiano cheese.

Assemble the Dish

Bake in the preheated oven for 15 minutes or until the cheese is bubbly and golden.

Bake

In a large bowl, mix together 2 cups of flour and 1 teaspoon of salt. Make a well in the center and add 2 eggs.

Make the Pasta Dough

Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth.

Knead the Dough

Roll out the dough into thin sheets and cut into linguini strips. Cook in boiling water for 2-3 minutes until al dente.

Roll and Cut the Pasta

Preheat oven to 400°F (200°C). Toss trimmed asparagus with olive oil, salt, and black pepper.

Prepare Asparagus

Spread asparagus on a baking sheet and roast for about 15-20 minutes until tender and slightly caramelized.

Roast Asparagus

Free Range Veal Cutlets

All-Purpose Flour

Eggs

Breadcrumbs

Salt

Black Pepper

Olive Oil

Garlic Cloves, minced

Crushed Tomatoes

Fresh Basil, chopped

Mozzarella Cheese, shredded

Parmigiano Reggiano Cheese, grated

Fresh Asparagus, trimmed