Veal Indorato Recipe
This Veal Indorato looks feels and tastes great all at the same time. What else one can ask for? Use the freshest of Beef available to get a flavorful Veal Indorato. Best enjoyed as a Side Dish this recipe was taught to me by a dear friend who also happens to be a great chef. The secret of this Veal Indorato recipe is something I am looking for too. Please try this Veal Indorato recipe and let me know if you have managed to reveal it.
Ingredients
3 boneless veal round steaks (about 1 1/4 to 1 1/2 lbs.)
2 or 3 medium-sized zucchini
1 small eggplant
6 small artichokes (sometimes called hearts) or about 12 thawed frozen artichoke pieces
Vinegar and water
Salt
Flour
Beaten eggs, about 4
Salad oil or half butter, half salad oil
3 or 4 lemons, or more
Directions
Prepare for cooking as follows: Trim all membrane and tough connective tissue from veal.
Place meat between sheets of waxed paper and pound with a flat-surfaced mallet until the meat is very thin (1/8 to 1/8 inch).
Cut zucchini into diagonal slices, each about 3/8 inch thick.
Slice eggplant crosswise into pieces about 1/4 inch thick, or cut lengthwise into sticks about 3/8 inch thick.
Break tough outer leaves from the artichokes, cut off the top 1/3 (removing all thorns), and trim stem end.
Cut in half or quarter each artichoke and place immediately in acid water (1 tablespoon vinegar to each quart water).
Drain well to use.
Season all foods with salt before cooking.
To cook, turn each piece in the flour and shake off excess, then dip into the beaten egg.
Fry over medium-high heat in a wide frying pan containing about 1/2 inch of hot salad oil (or half butter) until each piece is richly browned.
Add more fat as needed, and spoon out the small particles as they accumulate in the pan.
Fry vegetables first, then veal; saute veal just enough to brown lightly.
Place browned pieces on baking sheets lined with paper towels; keep warm in a very slow oven or reheat later in a 350° oven.
Place meat between sheets of waxed paper and pound with a flat-surfaced mallet until the meat is very thin (1/8 to 1/8 inch).
Cut zucchini into diagonal slices, each about 3/8 inch thick.
Slice eggplant crosswise into pieces about 1/4 inch thick, or cut lengthwise into sticks about 3/8 inch thick.
Break tough outer leaves from the artichokes, cut off the top 1/3 (removing all thorns), and trim stem end.
Cut in half or quarter each artichoke and place immediately in acid water (1 tablespoon vinegar to each quart water).
Drain well to use.
Season all foods with salt before cooking.
To cook, turn each piece in the flour and shake off excess, then dip into the beaten egg.
Fry over medium-high heat in a wide frying pan containing about 1/2 inch of hot salad oil (or half butter) until each piece is richly browned.
Add more fat as needed, and spoon out the small particles as they accumulate in the pan.
Fry vegetables first, then veal; saute veal just enough to brown lightly.
Place browned pieces on baking sheets lined with paper towels; keep warm in a very slow oven or reheat later in a 350° oven.
