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Perry Farrell

Veal medallions two ways

Ingredients

For the Veal Saltimbocca:

6 veal cutlets, pounded ¼-inch thin

6 slices prosciutto di Parma

6 fresh sage leaves

Salt and freshly ground pepper

1 cup flour

3 eggs, beaten

½ cup Panko breadcrumbs

2 tablespoons extra-virgin olive oil

½ cup Marsala wine

 

For the Veal ala Parmigiana:

6 veal cutlets, pounded ¼-inch thin

Salt and freshly ground pepper

½ cup Pecorino cheese

1 cup flour

3 eggs, beaten

½ cup hazelnuts, chopped

½ cup Panko breadcrumbs

2 tablespoons butter

2 tablespoons extra virgin olive oil

½ cup white wine

1 cup cherry tomatoes, halved

2 ounces freshly grated Parmigiano Reggiano

4 ounces smoked mozzarella, sliced

2 cups basic tomato sauce 

 

For Radicchio Salad: 

1 head Radicchio Treviso, sliced lengthwise

2 tablespoons extra-virgin olive oil

Coarse sea salt, to taste

 

 

 

 

Directions

For the Veal Saltimbocca:

Heat a sauté pan on medium low.

 

Place one piece of prosciutto and one sage leaf atop each veal cutlet. Fold the veal to create little pockets. Pound each with a meat mallet until the prosciutto and veal almost fuse. Season with salt and pepper. Dip the pockets in flour, then egg, then breadcrumbs.

 

Once the pan is hot, add olive oil. Cook the cutlets, flipping once, until golden brown and crispy. Add wine to the pan and cook until wine has burned off. Serve plated on radicchio salad.

 

For the Veal ala Parmigiana:

Heat a sauté pan on medium low.

 

Sprinkle each veal cutlet with salt, pepper and Pecorino. Fold the veal to create little pockets. Pound each with a meat mallet until veal is flat and fused together. Dip the pockets in flour, then egg, then chopped hazelnuts and breadcrumbs.

 

Once the pan is hot, add butter and olive oil. Cook the cutlets, flipping once, until golden brown and crispy. Add white wine and halved cherry tomatoes to the pan and cook until wine has burned off.

 

Top each medallion with a sprinkle of Parmagiano-Reggiano and a slice of smoked mozzarella.

 

When tomatoes start to burst, place the entire sauté pan under the broiler.

 

Meanwhile, heat the tomato sauce in a pan over medium low heat.

 

Remove the veal once mozzarella has melted. Plate the radicchio salad, topped with a medallion, topped with tomato sauce and serve.

 

For the Radicchio Salad:

Sprinkle the radicchio with extra virgin olive oil and sea salt. Place it sliced side down on a smoking piastra or cast iron skillet. Place a brick wrapped in foil atop the radicchio while cooking. Remove from heat once the radicchio has wilted. Serve plated beneath veal cutlets.

 

See the recipe

Feedback Kitchen

Perry Farrell

Perry Farrell sits down with Feedback Kitchen host Mario Batali to explore creativity, creation and the similarities between food and music.

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