For chef Wilman Rodriguez’s special tips on how to make this dish, pick up the July-August issue of Boca Raton.
VEAL CHOP VALDOSTANA
Chef Wilman Rodriguez, Matteo’s
1 16 oz. veal chop
Flour and breadcrumbs
Chopped parsley
1 egg, beaten
2 slices prosciutto
4 slices mozzarella
Salt and pepper to taste
75/25 blend of vegetable oil and extra-virgin olive oil
For sauce:
1/4 cup finely chopped onion
1 cup sliced button mushrooms
1/2 cup marsala
2 oz. tomato sauce
4 oz. chicken stock
1 teaspoon butter
Pound veal chop to 1/4-inch thickness. Using three shallow bowls, add enough flour to one to coat pounded chop, beaten egg to another, and enough breadcrumbs to coat chop to a third. Season breadcrumbs with a small amount of chopped fresh parsley. Dredge veal first in flour, then in egg, then in breadcrumbs. Set aside.
For sauce. Heat oil in sauce pan, then sauté onions until translucent. Add mushrooms and cook until they release all their liquid, then add marsala and reduce mixture by half. Add tomato sauce, chicken stock and butter and simmer briefly to blend flavors. Set aside and keep warm.
Pre-heat oven to 400 degrees. Heat heavy-bottomed, oven-proof sauté pan, and add enough oil to coat the bottom of the pan. When oil is hot, sauté veal for approximately three minutes per side, then top with prosciutto and mozzarella. Place pan in oven until the cheese melts. Remove veal from oven, plate, nap with marsala-mushroom sauce and serve.
