Milk-Fed Veal Cutlet with Parmesan and Truffle Crust
2 tablespoons olive oil
10½-ounce veal chop, with bone
Salt and pepper, to taste
½ red bell pepper, trimmed and cut in triangles
1 celery stalk, trimmed and cut in 1-inch pieces
½ red onion, peeled and cut lengthwise in wedges
1 tablespoon sun-dried tomatoes
½ cup butter
½ cup breadcrumbs
½ cup grated Parmesan cheese
¼ cup sliced black truffles
2 tablespoons dry white wine
3 tablespoons chicken stock
Dash dried rosemary
Fresh rosemary sprig
Serves 1
Swiss-born Chef Marco Mazzei has made Danieli's, at St. Regis Beijing, one of the best Italian restaurants in town. If you can't find black truffles, use button mushrooms instead.
Preheat the oven to 375°. Heat the olive oil in a cast-iron skillet. Season the veal chop with salt and pepper, and pan-fry the chop for approximately 3 to 5 minutes on each side.
Transfer the veal chop to a roasting pan along with the bell pepper, celery, red onion, and sun-dried tomatoes. Roast for 7 to 8 minutes.
Transfer the veal chop to a plate and tent with foil to keep warm. Add the butter to the vegetables in the pan and bake until the vegetables are tender and lightly caramelized. Season with a pinch of salt, then transfer the vegetables to a plate and keep warm. Increase oven temperature to 400°.
In a small bowl, combine the breadcrumbs and Parmesan. Place the sliced truffles on the meat and cover with the bread mixture. Drizzle with a little olive oil and bake for a few minutes in the oven until golden brown.
Pour the white wine and chicken stock into the roasting pan and heat on medium-high on the stovetop. Use a wooden spoon to scrape up the leftover meat bits from the bottom of the pan (this is called deglazing). Flavor with a touch of rosemary and season with salt and pepper to taste. Place the roasted vegetables on a serving plate, top with the veal chop, and surround with sauce. Decorate with fresh rosemary and serve.
