
07 Jan Veal Caprese
By Chef Brian Kingsford of Bacaro in Providence

This recipe was developed for the 2020 Trusted Veal Takeout Promotion program in partnership with Starchefs and 15 chefs & restaurant owners in New-York, Boston, Providence, Philadelphia Portland (ME), Washington DC and Richmond.
Yield: 6 servings
Ingredients:
Preparation:
Lightly pound cutlets until ¼-inch thick. Transfer to sheet tray and season cutlets on both sides with half the salt and pepper. Use remaining salt and pepper to season flour. Dredge cutlets in flour, dip in eggs, and coat with breadcrumbs, pressing crumbs into veal as necessary. Lay breaded cutlets back onto sheet tray. Over medium-high flame, heat a straight-sided pan filled with a ½-inch of oil. Pan-fry cutlets on each side for 2 to 3 minutes, until golden brown. Drain on paper towels or rack.
To a food processor, add basil, nuts, and garlic; pulse until combined. While processing, drizzle in oil. When combined, season with salt. Transfer 1 cup pesto to bowl large enough to toss pasta.
Bring a large pot of salted water to boil. Drop pasta and cook until al dente; drain, reserving 1 cup pasta water. Transfer pasta to bowl with pesto. Toss to combine, adding pasta water as necessary. Around the edges of the serving plates, shingle the mozzarella and tomato slices; drizzle with oil and season with Maldon. Place pasta in center of plates. Top with cutlets. Finish with cheese and basil.
Ingredients
Directions
Lightly pound cutlets until ¼-inch thick. Transfer to sheet tray and season cutlets on both sides with half the salt and pepper. Use remaining salt and pepper to season flour. Dredge cutlets in flour, dip in eggs, and coat with breadcrumbs, pressing crumbs into veal as necessary. Lay breaded cutlets back onto sheet tray. Over medium-high flame, heat a straight-sided pan filled with a ½-inch of oil. Pan-fry cutlets on each side for 2 to 3 minutes, until golden brown. Drain on paper towels or rack.
To a food processor, add basil, nuts, and garlic; pulse until combined. While processing, drizzle in oil. When combined, season with salt. Transfer 1 cup pesto to bowl large enough to toss pasta.
Bring a large pot of salted water to boil. Drop pasta and cook until al dente; drain, reserving 1 cup pasta water. Transfer pasta to bowl with pesto. Toss to combine, adding pasta water as necessary. Around the edges of the serving plates, shingle the mozzarella and tomato slices; drizzle with oil and season with Maldon. Place pasta in center of plates. Top with cutlets. Finish with cheese and basil.