Cooking with Wine Recipes

"COOKING WITH WINE" RECIPES

 

Veal Caponata

South Coast Winery's very own Chef Enrique A. Acuna 
            2 Veal cutlets (come from the back top of veal the rump if you may)

            2 Eggs 
            1C Flour 
            1C Bread Crumbs 
            2T Parmesan Cheese 
            5T Olive oil
            1-1   ½ pound eggplant diced into ½” cubes
            1 medium red onion diced into ½” cubes
            4 garlic cloves (very finely chopped)
            1 ea Zucchini (diced ½”)
            1 ea yellow squash (diced ½”)
            2 ea Roma tomatoes diced (with seeds)
            3 T red wine vinegar
            2 T Capers with juice
            ¼ C Chiffonade basil (thinly sliced at the very end or basil will turn black) 
            Toasted Pine nuts to taste

Method:

 

Caponata:

 

Heat oil in large skillet; add eggplant and red onion sauté for 10-12 minutes until eggplant has caramelized a bit. Add garlic, Zucchini and Squash until fragrant and aromatic

Add tomatoes, red wine vinegar and capers with juice; continue to cook another 10 minutes until eggplant is tender. Add salt and pepper to taste.  BE CAREFUL NOT TO OVER SALT; CAPERS CONTAIN SALT…

Method:

 

Veal

 

This is a standard breading procedure:  In three separate pans add beaten eggs, flour and breadcrumbs…

1st dip cutlets in flour
2nd dip in egg wash
3rd cover with bread crumbs

In a hot skillet and 2T olive oil and cook cutlets 2-3 minute per side until golden brown. 
Remove veal from pan and place between two paper towels to remove excess oil.
Serve a bed of the Caponata and place veal on top garnish with pine nuts and more capers if deired.

 

Accompany with a simple pasta tossed with butter and parsley 
    Pairs delectably with 2007  South Coast Winery Roussanne.

 

Bon AppetitJ