Veal In The Style Of Trieste, With Red Cabbage

Recipe Ingredients

4		Veal loin - (5 to 6 oz ea)
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Flour
1		Egg - beaten, plus
1		Hard-boiled egg - chopped
2 tablespoons	30ml	Bread crumbs
3 tablespoons	45ml	Extra-virgin olive oil
4 tablespoons	60ml	Green olives - pitted (large)
1 tablespoon	15ml	Capers
1/2 cup	118ml	White wine
2 tablespoons	30ml	Butter
4		Lemon slices
4		Salt-packed anchovy fillets - rinsed, drained
		Red Cabbage
3 tablespoons	45ml	Extra-virgin olive oil
1		Onion - finely chopped
1/4 cup	36g / 1.3oz	Finely-chopped speck
1 1/2 lbs	681g / 24oz	Red cabbage - cut into chiffonade
1 cup	237ml	Red wine
2 tablespoons	30ml	Red wine vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Red apples - cored, chopped fine

Recipe Instructions

Season the veal slices with salt and pepper and dredge first in the flour, then the egg, then the bread crumbs.

In a large skillet, heat the olive oil over high heat until smoking. Place the veal slices in the pan and cook for 3 minutes on the first side. Meanwhile, stuff each of the olives with some of the capers, wrap an anchovy around each olive, and set aside.

Turn the veal pieces over and cook 1 minute. Add wine to pan and shake to deglaze pan. Add butter and shake pan to emulsify. Place a wrapped olive atop each piece of meat, as well as one lemon slice. Serve with the Red Cabbage.

Red Cabbage: In a large pan, heat the olive oil over high heat and add the onion and speck. Cook until soft and browned, about five minutes. Add the cabbage, wine, and vinegar, season with salt and pepper, and cook over medium heat for 40 minutes. Add the chopped apples and cook for an additional 20 minutes, then serve hot.

This recipe yields 4 servings.

Description:

"{Scaloppine Alla Triestina E Cavolo Rosso Alla}"

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2D23) - from the TV FOOD NETWORK

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