NEW

Getinge, Cook Medical Reach iCast Distribution Agreement

Getinge and Cook Medical have announced an exclusive sales and distribution agreement for the iCast covered stent system.

Endorail Earns FDA 510(k) clearance: Next-generation magnetic balloon technology optimizes colonoscopy procedural outcomes

Endostart, a pioneering medical device company specializing in gastrointestinal endoscopy solutions, HAS announces a major breakthrough with the FDA 510(k) clearance of its flagship product, Endorail. This achievement represents a significant step forward in advancing...

Survey: Nurse Shortage a Leading Threat to Industry

In honor of Certified Nurses Day, health tech company Carta Healthcare®, whose mission is to harness the value of clinical data, today released the results of a survey about the pain points that health care professionals are currently experiencing. The survey also...

Modular Lab Furniture Systems Meet Needs

UniLine Furniture offerings from HEMCO Corp. include base cabinets, wall cabinets, countertops, sinks, fixtures, base tables, mobile work stations, specialty storage cabinets and peg boards.

An Elegant Veal Meal to Impress Your Valentine

Celebrating a special moment with your special someone this Valentine’s Day starts with a romantic meal. Cooking an elegant dish in your own kitchen offers a way to impress your valentine while enjoying the comforts of home.

Easy to make and ready in 30 minutes, these Pesto Caprese Veal Cutlets showcase the versatility and beauty of humanely raised veal in a flavor-packed recipe. One bite can transport you and your loved one from the kitchen to a garden in Italy.

For added fun, try making homemade pesto to mix with grape tomatoes for a burst of flavor. Top with pine nuts and serve alongside a fresh salad or your favorite pasta for an unforgettably romantic meal.

Find more recipes at Veal.org.

Pesto Caprese Veal Cutlets

INGREDIENTS:

  • 1 pound veal cutlets (about 2 ounces each)
  • 1 pint grape tomatoes, chopped
  • 4 tablespoons prepared pesto
  • 1/2 cup flour
  • 2 large eggs
  • 2 tablespoons whole or 2% milk
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1/2 cup seasoned breadcrumbs
  • 2 tablespoons butter, divided
  • 6 ounces regular or part-skim fresh mozzarella, sliced into 1/4-inch slices
  • 3 tablespoons toasted pine nuts (optional)

1. Preheat oven to 350 F. Pound veal cutlets to 1/8-inch thickness.
2. In small bowl, toss tomatoes and pesto to mix well; set aside.
3. Place flour in shallow dish. In second shallow dish, beat eggs, milk, salt and pepper, to taste, until blended. Place breadcrumbs in third shallow dish. Dip each cutlet into flour then egg mixture then breadcrumbs to coat both sides.
4. In large nonstick skillet over medium heat, heat 1 tablespoon butter until hot. Place half of cutlets in skillet; cook 3-5 minutes, or until golden brown and veal is cooked through, turning once. Remove cutlets; place on baking sheet.
5. Wipe out skillet with paper towel. Repeat with remaining butter and cutlets.
6. Place one slice cheese on each cutlet. Bake 3-5 minutes until cheese is melted. Transfer cutlets to plate and evenly top with tomato mixture; sprinkle with pine nuts, if desired.

Previous

Next

Submit a Comment

Your email address will not be published. Required fields are marked *

X