Crumbed Veal Scallopini w/ Caponata
- 500g Ripe tomatoes diced
- 100ml Olive oil
- 1 bunch Shallots finely chopped, white and green seperated
- 200 ml Olive oil
- 2 Medium eggplant diced to 2cm
- 2 Celery sticks diced
- 50 ml Water
- 300 ml Olive oil
- 100 g Green olives diced
- 2 tbsp Capers rinsed
- 50 ml Red wine vinegar
- ½ cup Parsley chopped
- 1 sprig Rosemary chopped
- 6 Basil leaves torn
- 600 g Veal scallopini (preferably organic free range from Hayters Hill Farm)
- 1 cup Flour
- 6 Eggs beaten
- 2 cups Breadcrumbs
To make the tomato passata:
Heat the olive oil in a saucepan, add the chopped white of the spring onion and fry briefly then add the tomatoes and turn down the heat. Add the 50ml of water and cover, cooking for 15 minutes until a compote consistency. Stick blend to a relatively smooth sauce and set aside.
To make the caponata:
Shallow fry the diced eggplant in 200 ml of olive oil until golden, turning over constantly, then drain on paper. Reserve all the oil for frying the scallopini.
Fry the celery in olive oil for 3 minutes then cover with the passata and water and simmer for 20 minutes.
Remove from the stove and immediately add the remaining ingredients, adding salt and pepper to taste.
Now gently fold in the eggplant, trying not to break it up but coating it all in the compote.
To make the scallopini:
Dust the meat with flour, shaking all excess off before dipping in egg then, after dripping excess egg off, coat in the breadcrumbs. Refrigerate for up to 12 hours before frying.
Using the reserved oil from the eggplant, heat the oil in a pan and fry the scallopini until golden, about 30 seconds on each side.
Spoon some caponata on the plate and rest the meat scallops against it. We serve it here with peperonata, a beautiful capsicum relish.
Video and image via Echonet Daily