Veal Giuseppi. . .inspired by my husband and created by me for him. . .

Veal Giuseppi

 This is a savory, rustic dish of veal, fresh fennel and capers brought together with fire roasted tomatoes.  Veal Giuseppi is amazing served over steamed white rice.  I prefer a delicate green vegetable to accompany this dish.  Here it is shown with Garlic and Lemon Broccolini.  Enjoy!

Veal Giuseppi

8 Veal Cutlets
1 Medium Shallot finely chopped
1 Small Garlic Clove minced
1 Large Fennel Bulb
3 Tblspn. Capers (Non-Pareil)
3 Tblspn. Sliced Kalamata or Dried Black Olives (optional)
3 Cups Diced Fire Roasted Tomatoes
1 Cup Gluten Free Flour for dusting Veal Cutlets  (seasoned with 1 Tspn. Salt, 1 Tspn. Ground Black Pepper, and 2 Tblspn. Dried Parsley)
Salt and Black Pepper to Taste when dish is complete and in simmer stage.
1/3 Cup Extra Virgin Olive Oil
1 Tblspn. Unsalted Butter
1/3 Cup Dry Red Wine

Rinse the Veal Cutlets and pound to tenderize.  (I usually pound the Veal to 1/2 its original thickness.  Always pound from the center outward.  Often the cutlet becomes large enough to cut into two pieces.)  Dredge each pounded cutlet in the seasoned flour coating each side of the cutlet and set aside.  Chop the Shallot, mince the garlic, rinse the capers and slice the olives and set the ingredients aside.  Break down the fennel bulb.  (Cut of the stalks, but reserve the Frons, quarter the bulb, remove the core and slice the fennel and rinse.)  Heat the extra virgin olive oil and butter over medium high heat in a large skillet.  Sautee the veal cutlets until lightly golden brown on each side.  Remove Veal from pan and set aside.  Remove pan from heat and add 1/3 cup dry red wine.  Return pan to the heat  (medium heat) and use a wooden spoon to deglaze the pan and incorporate the pan drippings.  Add garlic, shallots and fennel to the pan.  Sautee until the fennel is tender.  Add fire roasted tomatoes and allow to cook for 10 minutes.  Add capers and black olives.  Stir sauce to incorporate ingredients.  Taste sauce and salt and pepper to taste.  Add veal back to the pan and turn each piece of veal to coat thoroughly with sauce. Run a knife through the Fennel Frons and lightly chop.  Sprinkle the chopped frons over the sauce. Reduce heat to a simmer.  Allow to Veal to simmer in sauce for 30 minutes.

While the Veal is simmering, prepare the steamed white rice and the Garlic and Lemon Broccolini (see recipe below).

Garlic and Lemon Broccolini

2 Bunches Broccolini
1 Medium Garlic Clove finely minced
1/2 Tspn. Sea Salt
1 Tspn. Ground Black Pepper
Juice and Zest of 1/2 small Lemon
3 Tblspn. Extra Virgin Olive Oil
1/3 Cup Water

Prepare Broccolini by cuting the bottom 1/4 inch of the stems and rinse under cold water.  Add 1/3 cup of Water, fresh lemon juice and Broccolini to a skillet over medium high heat and cover.  Allow Broccolini to steam until slightly tender, but still firm.  Remove skillet from heat and drain water from pan.  Rinse Broccolini with cold water.  This will aid in retaining the green color.  Pat dry.  Return pan to medium high heat and add the extra virgin olive oil and minced garlic.  When oil is heated, return the Broccolini to the pan.  Season with the sea salt and ground black pepper.  Allow Broccolini to sautee until fork tender.  Remove from heat and sprinkle with lemon zest. 

Note:  There are varying sizes of Capers.  The general rule is the smaller the caper the more mild its taste.  You will notice that I always use the "nonpereil" caper.  This caper is from the South of France and is very mild.  If you haven't tried capers in your cooking or you haven't tried the nonpereil caper, please do so!