364. Rifreddo di Vitella di Latte

Name: Rifreddo di Vitella di Latte (Cold Milk-Fed Veal)
Ingredients: 1 egg; 20 grams (about ⅔ of an ounce) of butter; 1 boneless, lean milk-fed veal chop, weighing about 400 grams (about 14 ounces); an additional slice of untrimmed prosciutto weighing 20 grams (about ⅔ of an ounce); an additional 120 grams (about 4-¼ ounces) of lean veal; 1 thick slice of untrimmed prosciutto weighing 50 grams (about 1-⅔ ounces); 1 slice of mortadella, weighing 50 grams (about 1-⅔ ounces); 30 grams (about 1 ounce) of grated Parmesan cheese; 1 raw chicken breast

Cold Milk-Fed Veal

Preparation info

Difficulty
Easy

Appears in

Science in the Kitchen and the Art of Eating Well

By Pellegrino Artusi

Published 1998

About

Ingredients

1 boneless, lean milk-fed veal chop, weighing about 400 grams (about 14 ounces)
an additional 120

Starter
Winter

Method

Moisten the chop with water and pound it with a meat mallet until it is about 1 centimeter (about ½ an inch) thick.

Using a mezzaluna, chop the 120