Pan-Fried Veal Caprese

Heirloom Tomatoes, Buffalo Mozzarella, Sweet Pesto, and Parmigiano-Reggiano

Chef Brian Kingsford of Bacaro | Providence, RI
Yield: 8 servings

Adapted by StarChefs | August 2020

INGREDIENTS:

Veal Cutlets:
2 pounds European veal eye of round trimmed, cut into eight 1/2-inch-thick cutlets
2 teaspoons salt
1 teaspoon freshly cracked black pepper
1 cup all-purpose flour
2 eggs, lightly beaten
3 cups panko breadcrumbs
Canola oil

Bacaro Sweet Pesto:
2 cups basil leaves, firmly packed
1/2 cup raw pine nuts
1 clove garlic, crushed
2/3 cup extra virgin olive oil
Salt

To Assemble and Serve:
Salt
1 1/2 pounds Garafolo or Rustichella d' Abruzzo dried spaghetti
4 balls buffalo mozzarella, cut into 1/4-inch-thick slices
5 heirloom tomatoes, cut into 1/4- to 1/2-inch-thick slices
Estate-bottled and grown extra virgin olive oil
Maldon salt
Grated Parmigiano-Reggiano cheese
Basil chiffonade

METHOD:

For the Veal Cutlets:
Lightly pound cutlets until ¼-inch thick. Transfer to sheet tray and season cutlets on both sides with half the salt and pepper. Use remaining salt and pepper to season flour. Dredge cutlets in flour, dip in eggs, and coat with breadcrumbs, pressing crumbs into veal as necessary. Lay breaded cutlets back onto sheet tray. Over medium-high flame, heat a straight-sided pan filled with a ½-inch of oil. Pan-fry cutlets on each side for 2 to 3 minutes, until golden brown. Drain on paper towels or rack.

For the Bacaro Sweet Pesto:
To a food processor, add basil, nuts, and garlic; pulse until combined. While processing, drizzle in oil. When combined, season with salt. Transfer 1 cup pesto to bowl large enough to toss pasta. 

To Assemble and Serve:
Bring a large pot of salted water to boil. Drop pasta and cook until al dente; drain, reserving 1 cup pasta water. Transfer pasta to bowl with pesto. Toss to combine, adding pasta water as necessary. Around the edges of the serving plates, shingle the mozzarella and tomato slices; drizzle with oil and season with Maldon. Place pasta in center of plates. Top with cutlets. Finish with cheese and basil.

For the Veal Cutlets:
Lightly pound cutlets until ¼-inch thick. Transfer to sheet tray and season cutlets on both sides with half the salt and pepper. Use remaining salt and pepper to season flour. Dredge cutlets in flour, dip in eggs, and coat with breadcrumbs, pressing crumbs into veal as necessary. Lay breaded cutlets back onto sheet tray. Over medium-high flame, heat a straight-sided pan filled with a ½-inch of oil. Pan-fry cutlets on each side for 2 to 3 minutes, until golden brown. Drain on paper towels or rack.

For the Bacaro Sweet Pesto:
To a food processor, add basil, nuts, and garlic; pulse until combined. While processing, drizzle in oil. When combined, season with salt. Transfer 1 cup pesto to bowl large enough to toss pasta. 

To Assemble and Serve:
Bring a large pot of salted water to boil. Drop pasta and cook until al dente; drain, reserving 1 cup pasta water. Transfer pasta to bowl with pesto. Toss to combine, adding pasta water as necessary. Around the edges of the serving plates, shingle the mozzarella and tomato slices; drizzle with oil and season with Maldon. Place pasta in center of plates. Top with cutlets. Finish with cheese and basil.

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