Veal Napolitano

Specialities:

Chef Paul Mattison's Veal Napolitano with Pasta, Mascarpone and Basil
for two people

Veal Napolitano Ingredients and Procedure
Ingredients two tablespoons of butter; two veal cutlets, or veal chops, trimmed; one tablespoon of flour; salt and pepper
Procedure season the veal on both sides with salt and pepper, lightly coat with flour on both sides; in a medium sized pan, add butter at medium heat, place chops in pan and cook for four to five minutes on each side; remove from heat and place on a paper towel; do not wash the pan, it will be used for the sauce

Napolitano Sauce Ingredients and Procedure
Ingredients 1 large onions; two Red Delicious apples; 6 ounces button mushrooms, fresh pepper; 4 ounces white wine; 1 tablespoon, chopped, fresh tarragon; half a teaspoon sesame seeds
Procedure In the same pan used for the veal, add two tablespoons of extra virgin olive oil; add onions and apples and mushrooms and cook for three minutes; add fresh cracked pepper, white wine and reduce by half; add fresh tarragon and sesame seeds and set aside

Pasta Ingredients and Procedure
Ingredients half a pound of Gemelli pasta or any other short pasta; 1/4 cup of Mascarpone cheese; two tablespoons of fresh basil chiffonade; salt and pepper; one tablespoon of extra virgin olive oil
Procedure bring a pot of salted water to a boil; add pasta and cook for six to seven minutes; drain, while hot, add Mascarpone cheese, and basil and season with salt and pepper; add olive oil last

Garnish Ingredients and Procedure
Ingredients four large Roma tomatoes, cut in half; drizzle of olive oil
Procedure cut in half and pan sear Roma tomatoes with olive oil side down for two minutes until half way cooked
Plating place in a pasta large plate, pour half of sauce over pasta, place chops on top, across; add the rest of the sauce on top of the chops; add the Roma tomatoes around as a garnish

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison's"
®Chef Paul Mattison, 2007