Veal Milanese at its Best - or Vitello alla Capricciosa - When you're talking Italian

I had a cook up last week, food for later
Chicken soup, Meat sauce for Pasta and Breaded Schnitzel always a favourite

When we stayed with Yvonne and Stuart Rubin at their apartment right in the middle of New York City over a decade ago...they introduced us to some wonderful experiences
One of which was dining at Maruzzella 
Maruzzella is located at 1483 First Avenue, If you are in New York
They are on the west side of the Avenue, just north of 77th Street.
Such a fabulous restaurant
They took us there more them once, This occasion below, was to celebrate my Husband's birthday  

Stuart's (as a regular) favourite on the menu was
Vitello alla Capriccosa, which is Breaded Veal with a Tomato and Rocket Basil Salad 
He didn't even have to order, they just brought it to him
Recently when I was in Sydney Yvonne cooked her version for us

I played with these ingredients, last week and came up with  a slightly different option
I also made a pasta salad on the side
It was very popular

But if you would like to make the real thing...here ya go

600 grams of Schnitzel sliced Veal or Beef
Sea Salt and Freshly Ground Black Pepper

1 cup flour
3 eggs beaten
1 tablespoon chopped fresh Parsley leaves
1 tablespoon grated Parmesan Cheese

1 cup plain breadcrumbs

1/2 cup olive oil

Salad
3 Roma tomatoes Chopped
1/2 medium red onion sliced
1 bag Rocket/ Arugula
6 Basil leaves torn

1/2 lemon juiced
1/4 cup Extra Virgin Olive Oil
Sea Salt and Freshly Ground Black pepper
 
Set up your breading station
I like to put the flour and the breadcrumbs on paper towels easy for washing up 
In a wide bowl beat eggs with parsley and Parmesan
Season the flour with S&P

Cut the meat into serving pieces

Now dredge the meat in the seasoned flour, shake to get rid of excess
Dip in egg mixture and transfer to breadcrumbs and press well in to complete the procedure

Do this earlier in the day, all ready to go when dinner time comes


Heat 1/2 cup olive oil in a saute pan over medium heat.
When the oil is hot, 
Fry the veal until golden brown, about 3 minutes on each side.
Remove from pan onto paper towel to absorb any excess oil. 


Quickly assemble the Salad and toss with the dressing of oil and lemon juice

To serve 
It's customary to place the meat on the plate and smother with the salad  
Whichever...its beautiful anyway

 

Very Simple Chicken and Sweet Potatoes (Kumera) with Red Curry Sauce

I had a chicken and some Kumera. (sweet potatoes) and some bits and pieces in the fridge
Found this recipe in The NY Times App, Just what I needed
Tweeted it to suit of course...as you do 

Of course I had to joint the chicken and quite frankly 
I think some Skin on, Bone in Chicken thighs would be easier
I like to have the bone in actually, as I love to pick the bones.
But mainly for the extra flavour
I used two pans to fry the chicken and amalgamated the drippings when cooked
This curry got thumbs up from the family
We shall make this again

So you will need
1 whole Chicken or 6 Chicken Thighs
2 tablespoons Olive Oil
Sea salt. Freshly ground black pepper

3 spring onions
1 red pepper chopped
1 yellow pepper chopped
3 cloves garlic peeled and finely chopped
1 chilli chopped finely (optional)
3 cm piece of ginger. Grated

2 Tablespoons Red Curry Paste
1 400 ml Coconut Cream

1 Med Kumera per person peeled and chopped into rings
Frozen Edamame or frozen peas (handful) for colour and extra texture

To serve, coriander.
Lime wedges (optional)

Heat oven to 170C

Heat oil in a large oven-proof pan or a Dutch Oven to Med Heat
Pat dry the chicken prices and season both side well

Brown chicken pieces well. Use 2 pans if need be
Don’t crowd your pan
Remove and set aside

Meanwhile peel and chunk the Kumera
Bring to the boil in a pan of salted water

Cook till just tender
Drain

 

In the chicken pan sauté spring onions, ginger, peppers and garlic till soft

Season with sea salt and freshly ground black pepper
Add curry paste, stir and cook for about 2 minutes

Add coconut cream, stir and bring to the simmer

Place Kumera in pan, with the sauce
Then the chicken on top
Add some boiling water till halfway up the chicken
Cook till chicken cooked through about 40 minutes

Remove the chicken and set aside
add edamame or peas and reduce down 
  
Return Chicken to Pan
Throw over chopped coriander

 
Serve with wedges of limes (optional)