Mark J. Del Priore
Mark J. Del Priore is a graduate of the Culinary
Institute of America and has more than 36 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 Piccata
(Veal with Lemon)
PLUME DE VEAU3
All recipes developed by Mark J. Del Priore
8 thin slices Plume de Veau* veal scallopini, about 1 1/2 pounds
3 tablespoons flour
Salt and freshly ground pepper
1/4 cup olive oil
4 tablespoons butter
1/2 cup dry white wine
1/2 cup veal or chicken stock
Juice of 1 lemon
3 tablespoons chopped parsley
8 thin slices of lemon, for garnish
1. Pound veal with a flat mallet. Season flour with salt and pepper to
taste. Dredge veal all over in the seasoned flour.
2. Heat olive oil over high heat in a large heavy skillet. When hot, add as
many pieces of veal as the skillet will hold in one layer. Cook to brown on
one side, about 2 minutes. Turn and brown on the other side. Transfer to
a hot platter.
3. Pour off fat and return the pan to the stove. Add butter, and when it is
melted, return veal to the pan. Add any liquid that may have accumulated
on the platter.
4. Add wine, stock, lemon juice and parsley. Cook, turning the veal so that
it cooks evenly, until the sauce has a nice consistency.
5. Garnish with 1 lemon slice per cutlet. Makes 4 servings.
Brands may vary by region; substitute a similar product.
Wood-Grilled Veal Chops
PLUME DE VEAU5
4 Plume de Veau* veal chops (rib or loin)
1 cup freshly squeezed orange juice
2 tablespoons pure maple syrup
1 sprig rosemary, coarsely chopped
1 tablespoon extra-virgin olive oil
Salt and pepper to taste
FINISHING SAUCE
1/2 cup veal or beef stock
Remaining marinade
1 tablespoon fresh sweet butter
1. Combine first 6 ingredients in a glass or plastic dish deep enough and large
enough to accommodate all ingredients. Cover and marinate in the refrigerator for
1 hour prior to cooking.
2. Light the grill, preferably using wood chips. When the grill is hot and you
are ready to cook, remove the veal from the marinade and grill on each side
for approximately 5 minutes, or until desired doneness. Lightly baste with
marinade while grilling.
3. When the chops are done, remove from the grill and let rest for 5 minutes.
4. To make the finishing sauce, bring stock and marinade to a boil. Add butter,
remove from the heat and whisk until butter is completely melted.
5. Serve with the finishing sauce either on the side or drizzled over the veal
chops. Makes 4 servings.
Brands may vary by region; substitute a similar product.
