Mark J. Del Prior e
Mark J. Del Priore is a graduate of the
Culinary Institute of America and has more
than 37 years of experience in the restaurant
and hospitality industry. He has served as a
chef, corporate chef’s adviser and general
manager in numerous leading establishments, and is currently general manager at
St. Andrews Country Club in Boca Raton,
Florida. His favorite saying is “I love to eat,
but I live to cook.”
Veal Cutlets Milanese
Plume De Veau
Recipes developed by Mark J. Del Priore
8 thin slices Plume De Veau*
veal scallopini, about
1 1/2 pounds
4 tablespoons flour
Salt and freshly
ground pepper
3 eggs, beaten
1 cup Italian-flavored dry
bread crumbs
1/4 cup olive oil
16 ounces prepared
bruschetta topping
Pound veal with a mallet to uniform thickness.
Season flour with salt and pepper to taste.
Dredge veal all over with flour, shaking off excess.
Dip veal in eggs and then in bread crumbs,
covering completely.
Heat 1/4 inch olive oil in a heavy skillet over
medium-high heat. Fry breaded cutlets in oil,
turning once (about 2 minutes per side).
Remove to a warm plate.
Spoon bruschetta topping over the cutlets when
ready to serve. Makes 4 servings.
Brands may vary by region; substitute a similar product.
Chef’s Choice
Veal Chops au Poivre
Plume De Veau
1 tablespoon black
peppercorns
4 Plume De Veau* veal chops
(rib or loin)
1 teaspoon salt
2 tablespoons olive oil,
divided
1/4 cup Cognac
1/3 cup heavy cream
Coarsely crush peppercorns by gently pounding
once or twice with a mallet or heavy skillet.
Pat veal chops dry and sprinkle with salt and
peppercorns, pressing to help them adhere.
Heat 1 tablespoon olive oil in a heavy skillet over
moderate heat. Add 2 chops to the skillet and
cook, turning over when browned on one side
( 4-6 minutes total). Transfer to a plate and
wipe out the skillet. Cook remaining 2 chops in
1 tablespoon olive oil. (Do not wipe out the
skillet after the second batch.)
Remove the skillet from the heat and add
Cognac. Return to the heat and boil, scraping up
any browned bits, until reduced by half, about 1
minute. Add cream and any veal juices accumulated
on the plate to the skillet, then boil, stirring
occasionally, until slightly thickened, about
2 minutes.
Serve the sauce over the chops. Makes 4 servings.
Brands may vary by region; substitute a similar product.
