CookEat Recipe
Veal Cutlets with Macaroni
Sautéed veal cutlets and macaroni briefly simmered in stock with cheese, finished with butter-fried breadcrumbs.
Method
Steps
Step 1
Boil macaroni in water until just short of tender; drain. Season thin veal cutlets with salt and a little red pepper.
Step 2
Sauté veal in hot olive oil in batches until browned and at least 71 °C in the thickest part; cover and simmer gently with a splash of stock only as needed until tender, estimating 8–12 minutes according to thickness.
Step 3
Add drained macaroni, remaining stock and cheese to the veal pan. Simmer gently for the book's ten minutes until pasta is tender and stock lightly coats it.
Step 4
Meanwhile fry breadcrumbs in butter until golden. Turn veal and macaroni onto a platter, scatter crumbs over and serve hot.
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