The Recipes

Veal Scallopinne with Sun-Dried Tomato Ragu

This dish evolved after a 36-hour period of interacting with one of my favorite reporters.  Excuse me while I digress....  I fully understand the shrinking newsroom and decline of traditional news media.  Heck, by posting a blog at all, I'm contributing on a certain level.

That being said, I adore some of the reporters I interact with on a regular basis.  This one's for you MF.

Veal Scallopinne with Sun-Dried Tomato Ragu


- 1 veal cutlet, pounded to 1/2-in. thickness
- 1 egg
- 1/4 c. of bread crumbs
- 2 large cloves garlic, minced
- handful of Italian parsley, chopped
- 1/4 c. sun-dried tomatoes, chopped
- 1/6 of a yellow onion, diced
- 1/4 c. olives, chopped
- 1 T. tomato paste
- 1/4 c. flour
- 1/4 c. tomato sauce
- splash of red wine
- pinch of crushed red pepper
- 1 tsp. dried oregano
- 1/4 c. whole wheat spaghetti, prepared to instructions
- olive oil
- salt
- pepper

In a pot, heat 1 T. of olive oil.  Add the onion, season with salt and cook for 6-7 minutes.  Add in one clove of the garlic and stir for another minute.  Next add in the dried oregano and red pepper.  Stir to combine and add in the tomato paste, stirring to wake it up.  Deglaze the pot with the red wine.  As the wine cooks down, bring a large pot of water to a boil for the pasta.

To the sauce, add in the sun-dried tomatoes and olives.  Add in the tomato sauce, taste, and season with salt and pepper to taste.  Let the sauce simmer while you move on.

Salt the pasta water and drop in the spaghetti.

Set up a breading station in three shallow dishes.  Put the flour in the first, season it with salt and pepper, and stir.  Whisk the egg and put it in the next dish.  In the third, combine the other clove of garlic, parsley, bread crumbs, some salt, and pepper.

Season the veal cutlet with salt and pepper and coat in flour first, shaking off any excess.  Next, dip it in the egg mixture, and finally, thoroughly coat with the bread crumbs.  Heat 1 T. of olive oil in a skillet and add the veal.  Cook it for 2-3 minutes per side - it will cook through very quickly.

Drain the pasta and plate.  Lay the veal on top, finishing with the ragu.