Lunchbreak: Giacomo Marinello makes veal milanese and butternut squash salad

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Giacomo Marinello - Marinello Tartufi

La Tavola Italiana Due
Through October 17

For more information:

  • Giacomo will be teaching Real Risotto on Tuesday, October 13 at the Mariano’s Bucktown location at 6:30pm.

Veal Milanese and Butternut Squash Salad


4 veal chops, bone on each
4 eggs, beaten
2 cups fresh bread crumbs
8 Tablespoons unsalted butter

Using a meat mallet, carefully pound each veal chop leaving bone attached until consistency is 1/4 inch thick. Coat each chop with beaten eggs and drip dry. Press chop into bread crumbs to form a consistent crust. In a 10 inch to 12-inch sauté pan, heat 2 ounces butter over moderate heat until foaming just subsides. Cook veal until medium golden brown and turn once to finish other side. Serve with butternut squash, truffle tapenade and arugula salad.

Butternut Squash Salad

1 medium sized butternut squash
1 1/2 Tablespoons San Pietro a Pettine black truffle tapenade  (can be purchased at Mariano’s stores)
1 bag organic arugula
1/2 bunch fresh thyme
olive oil
salt and pepper to taste

Heat oven to 375F. Peel the butternut squash and clean out the seeds. Cut lengthwise pieces 1 inch thick, and then cut into cubes. Toss the butternut squash cubes in a bowl with salt, pepper, olive oil, and fresh thyme. Place on large parchment paper covered baking pan. Bake for 14-16 minutes. Toss in a bowl with the truffle tapenade. Let cool. Add arugula and season with olive oil, salt and pepper to taste.


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