Good Morning America Recipes

Cotoletta di Vitello

A Rich and Savory Veal Dish

Author Dorie Greenspan invites us to her French table.
Difficulty: Moderate
Cook Time: min


  • Cauliflower Gratin
  • 4 1/2 lbs. Béchamel
  • 3 1/3 lbs. grated cauliflower
  • 12 whole eggs
  • 1/3 lb. breadcrumbs
  • 1/3 lb. Pecorino Romano
  • 2 Tablespoons butter
  • Salt to taste
  • Sugar to taste
  • Gremolata Veal Jus
  • 2.2 lbs. veal bones
  • 8 liter veal stock
  • 2 cups chicken stock
  • 2 cups Canola oil
  • 6 Sweet carrots
  • 2 Onions
  • 6 Roma tomatoes
  • 1 Leek
  • 2 sprigs of thyme
  • 6 Parsley stems
  • 20 Black peppercorns
  • 2 Bay leaves
  • Salt and pepper to taste
  • Lemon juice to taste
  • Lemon and orange zest, chopped to taste
  • Parsley, chopped to taste
  • Veal to serve, per person
  • 1 Veal chop
  • 3 pieces Romanesco
  • 3-4 tablespoons Canola oil
  • 1-2 tablespoons butter, softened
  • 1 piece Cauliflower gratin
  • A.P. flour pinch
  • Cooking Directions

    For the Califower Gratin:

    Sweat cauliflower in butter in a pan. Season with salt and sugar. Heat béchamel and add pecorino.

    Add eggs to a blender, slowly temper in the béchamel to make a custard.

    In a mixing bowl, combine the cauliflower, breadcrumbs and the béchamel 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.

    Recipe Summary

    Main Ingredients: veal, bechemel sauce, stock, peccorino, romano, veal stock

    Course: Dinner

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