Cordon Bleu

Ingredients:

Veal escalope x 2pc - trim neatly to a pair of rectangular shape

Parma ham x 2 thin slices, size of which similar to the veal escalope

Morzarella cheese or cheddar, sliced

Flour

Beated eggs

Breadcrumbs

How to Make:

1. Marinate veal escalope with salt and black pepper.

2. Line up as follows:

1 pc of veal escalope at bottom layer

then 1 slice of parma ham on top

then cheese on top

then 1 slice of parma ham on top

then the last piece of veal escalope

3. Press them well together like a sandwich. Heat up oil in a frying pan.

4. Coat the above sandwich first with flour generously, then shake off excess. Then coat with beaten eggs, then breadcrumbs. 

5. Deep fry until golden.

6. Drain oil. Cut into half and serve immediately!

Enjoy with your favourite champagne or white wine.

 

Veal Chop Milanese

Ingredients:

Veal Chop (with bone)
2.5 cups breadcrumbs
1/2 cup freshly grated Parmesan cheese
2 tbsp rosemary leaves
2 tbsp thyme leaves
1 tsp lemon zest
2 eggs
flour
salt & pepper
lemon wedges to serve on table

How to Make:

1. Preheat oven to 200'C.

2. Clean veal chop and wipe dry. Lightly hammer it with the meat hammer on both sides.

3. Marinate with salt and black pepper.

4. Mix the grated cheese herbs and lemon zest with the breadcrumbs.

5. Heat up oil (deep enough to place veal chop underneath oil) in a frying pan.

6. Dip veal chop to flour on a plate. Shake off excess flour.

7. Dip veal chop to the egg mixture on another plate.

8. Then dip veal chop to the breadcrumb mixture. lightly pressed the breadcrumb mixture onto veal chop. Shake off excess. Then deep fry in the frying pan until lightly golden on both sides.

9. Remove veal chop from frying pan. Shake off excess oil. Place them into a oven proof tray with wire rack on top.

10. Bake in oven for another 15 min.

Ready to slice up if after tested with skewer no blood seeping out. Serve with freshly squeeze lemon juice on top.  Enjoy with your favourite white wine or burgundy red!

Vitello Tonnato (cold veal in tuna sauce)

* this receipe is adapted from Guido & Guido (I sapori delle Langhe)
* first attempt and it was already quite a success!

Ingredients:

Tuna sauce
200g tuna in oil (better source those from Italy)
120g mayonnaise (if you can home made this the best, otherwise buy ready made mayonnaise from store)
15f white vinegar
5g capers
2pc anchovy fillets

-> just blend everythign in your blender until smooth! beware that if your tuna is chunky, your blender might get stuck. Just use a chopstick to loosen the mixture and blend again! then place in a bowl and chill in fridge with cover.

Veal:
800g veal rump (you will have a hard time finding this part in HK. Get veal loin instead and ask your butcher to tie it up for it so that it looks like a roll of meat)
100g butter
30g olive oil
1.5 meat or vegetables broth
1 onionm cut into quarters
2 carrots, cut into medium sizes
1 celery - cut into medium sizes
rosemary - wash and wipe dry

How to make:
1. Preheat oven to 150;C.
2. Wash and wipe dry veal loin and season with salt and pepper.
3. Put onion, carrots, celery, rosemary with the broth in a pot (which can be placed inside the oven later) and boil.
4. Heat up a frying pan with olive oil and butter and brown veal on all sides.
5. Place the browned veal into the broth pot and once boiled, remove from gas stoves and place to oven with the lid cover for 20-25min.
5. Remove veal from broth and cool down. Once cool dowm, place in fridge with cover.
6.  Before serving, slice the veal as thin as possible, then trim it by cutting away the brown edge or tendons at the side, leaving only the pink centre.
7. Line up a dish with your favourite salad - watercress, rockets, etc with some olive oil or a mild salad dressing of your choice. Then place the pink veal nicely around the dish.
8. Scoop the tuna sauce in the middle and serve!

Fantastico and Enjoy!

Osso Buco in Bianco with Risotto Milanese

(original recipe from Antonio Carluccio & Gennaro Caontaldo)

OSSO BUCO

Ingredients:
4 slices of veal shanks (approx 2cm thick)
plain flour for coating
1 large onion - finely chopped
2 carrots - very finely diced
2 celery stalks - very finely diced
4 bay leaves
1 spring rosemary
4 sage leaves
finely grated zest of 1 orange
100ml dry white white (i used the Joseph Drouhin Chablis)
1 litre chicken stock

How to Make:

1. Wash and wipe dry the meat and coat them in flour and season wtih salt and black pepper.

2. Heat olive oil in a large pan and add the veal and brown each side, then set aside and use a ktichen napkin to absorb the extra oil.

3. Using the same pan, add onion, carrots, celery and bay leaves and fry until onion is softened.

4. Pour in ine and allow to evaporate slightly, then add back the veal, the stock, sage, rosemary and orange zest.

5. Bring to boil, then turn down to simmering, then cover and cook gently for 1.5 hr to 2 hr until veal is tender. Check from time to time and add a little more stock if mixture is getting too dry.

6. season to taste and serve with Risotto Milanese~


RISOTTO MILANESE

Ingredients:

2 litres chicken stock
4 tbsp olive oil 100g unsalted butter
1 onion finely chopped
280g carnaroli/risotto rice
2 sachets of powdered saffron
50g Parmesan, finely grated

How to make:

1. Boil stock in a saucepan and turn down to leave it to a gentle simmer.

2. Heat olive oil in a large pan with 1/2 of the butter and fry the onion until soft.

3. Add rice and stir until rice all coated with butter and onion.

4. Then start to add the hot stock, laddle by laddle until each is all absorbed by the rice. ** Avoid drowning the rice in the stock!

5. After 10 min cooking and stirring, add the powdered saffron. Continue to cook and add stock in the same way until rice is al dente (approx 10-20 min more), then add the rest of the butter and the grated Parmesan and season with salt and black pepper.

ENJOY!!!