Cotoletta di Vitello
A Rich and Savory Veal Dish
For the Califower Gratin:
Sweat cauliflower in butter in a pan. Season with salt and sugar. Heat bÃ©chamel and add pecorino.
Add eggs to a blender, slowly temper in the bÃ©chamel to make a custard.
In a mixing bowl, combine the cauliflower, breadcrumbs and the bÃ©chamel custard. Spoon into molds and cook at 180 F, full steam, covered for one hour to set.
For the Gremolata Veal Jus:
Bring the veal stock to a simmer in a pot. In a large rondeau, heat the canola oil until it begins to smoke. In a large pot, caramelize the veal bones on all sides. Deglaze with the chicken stock and add the mirepoix. Rapidly reduce the stock until a glaze begins to form on the bones. Once the stock has cooked off, add the hot veal stock. The sauce should come to a boil very quickly. Cook the sauce at a simmer for 45 minutes. Strain first through a china cap, then through a chinois several times, until the sauce passes through without the need for tapping or swirling. Reduce the sauce to consistency.
Season with salt, pepper, lemon juice; finish the sauce with the chopped lemon zest, orange zest and parsley.
For the Veal:
Season the veal chop with salt and pepper. Add just a little bit of canola oil to coat the pan, then add the chop and grill to cook on medium-high heat, flipping once after 5 minutes. The chop should cook 8-10 minutes total for medium-rare.
For Romanesco, first add canola oil to a pan. Over medium-high heat, add the Romanesco pieces and lightly caramelize on all sides. Add butter and swirl in pan.
Dust cauliflower gratin with A.P. flour. Add canola oil to pan, place gratin in pan, gently heat and flip once to finish.
Plate veal chop, Romanesco, cauliflower gratin and finish with gremolata veal jus. Serve.