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Rao's Veal Chops Valdostano

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Veal Chops Valdostano


Rao's Cookbook:
Over 100 Years
of Italian Home Cooking
By Frank Pellegrino, 1998, Random House

Serves 6

Six 16-ounce 1 1/2-inch-thick veal chops,
trimmed of all fat
18 slices Prosciutto
6 tablespoons golden raisins
6 thin slices fresh mozzarella cheese
2 cups all-purpose flour
1 recipe Seasoned Egg Batter (recipe follows)
1 cup vegetable oil
3 cups sliced white mushrooms
4 tablespoons unsalted butter
Approximately 3 cups chicken broth
[or homemade stock]
3/4 cup Marsala wine
Salt and pepper to taste
3 tablespoons chopped Italian parsley

1. Using a very sharp knife, butterfly each veal chop open horizontally
to the bone, splitting the chop open like a hamburger roll. Trim all
meat and fat from the handle end of the bone. Ask your butcher to
chop off the top of the bone to make a neat edge. Open up the veal
halves and, using the side of the cleaver or a meat pounder, pound
the meat very thin.
2. Place a slice of Prosciutto, then 1 tablespoon of raisins, followed by
another slice of Prosciutto, then a slice of mozzarella, and finally a
third slice of Prosciutto onto the bottom half of each chop. Pull the
top half over and, using your thumb and forefinger, firmly press the
top edge into the bottom. Pound the edges together.
3. Dredge the filled chops in flour, carefully shaking off any excess.
Then generously coat each side in Seasoned Egg Batter.
4. Heat oil in a large sauté pan over medium-high heat. Add the chops
and fry, turning once, for about 5 minutes a side or until golden.
Remove from pan and place on a warm platter.
5. Add mushrooms to the pan and sauté for about 5 minutes or until mushrooms are tender and have exuded most of their juices. Stir
in butter and return chops to pan.
6. Add broth, wine, and salt and pepper and bring to a boil. Cover and
lower heat to a low simmer. Cook for about 15 minutes or until
chops are very tender, adding additional broth if necessary. Re-
move from heat and serve, sprinkled with parsley.

Seasoned Egg Batter

“This is a Rao’s secret! You will find that your Seasoned
Egg Batter adds authentic Italian gusto to mildly flavored
meat and fish…”

Makes enough to coat 1 1/2 pounds of meat or fish

4 large eggs
1/4 cup freshly grated Pecorino Romano cheese
2 teaspoon minced Italian parsley
Salt and pepper to taste

In a small bowl, whisk eggs, cheese, parsley, salt and pepper vigorously
until well blended. Use immediately as a batter for breaded meat or fish.
 

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