Veal Milanese with Mascarpone and Fennel

September 24, 2010

Since Oktoberfest is an iconic autumn festival, I asked Chef Prato to develop some dishes based upon traditional German fare, but also reminiscent of items on the menu at Dianne’s. Recalling the time he spent in Deutschland, it didn’t take him long to jot down some “Italianized” versions of two German classics: schweinshaxe (pork shank) and wiener schnitzel (veal), accompanied by some of his Italian family’s favorites.

Veal Milanese with Mascarpone and Fennel (serves 4-6)

Ingredients for Veal

  • ½ cup flour
  • 3 large eggs – mixed
  • 2 cups Italian-seasoned bread crumbs
  • 4 – 6 veal cutlets
  • 1 cup olive oil
  • ¼ cup butter

Method for Veal

Prepare a standard breading procedure for the veal cutlets – dredge each cutlet in flour, dip into egg wash, dredge in seasoned bread crumbs, and set aside. In a large skillet, heat olive oil and butter over medium heat. Add the cutlets and cook on both sides until lightly golden brown. Set cutlets aside on paper towels to absorb excess oil.

Ingredients for Sauce

  • 2 tbsp butter
  • 3 fresh fennel stalks – trimmed and sliced thin
  • 4 cups grape tomatoes
  • 1 tsp fresh thyme
  • 1 cup mascarpone cheese
  • Anise flavored liqueur to taste
  • Salt & pepper to taste

Method for Sauce

In a large sauté pan, heat butter over medium high heat. Add fresh fennel and sauté until transparent. Add grape tomatoes, mascarpone cheese, and fresh thyme and sauté until well incorporated. Splash in anise-flavored liquor to taste and incorporate until well-mixed. Chef Prato uses Sambuca (anise-flavored Italian liqueur) to replace some of the flavor that fresh fennel loses during the cooking process. Serve warm over the Veal Milanese and your favorite cooked pasta.

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