Tuesday, October 18, 2011

Veal Cutlets with Spaghetti and Kabocha Squash

With the fall weather coming on, I had a hankering for some squash so I decided to do some pasta. In terms of protein, I was sick of cooking chicken and fish so some veal caught my eye. The combo totally worked. Crispy tender veal cutlets was nicely cut by the agrodolce (sweet/sour) kabocha squash sauce. Pretty damn fun.

4 veal cutlets
panko bread crumbs
zest from 1 lemon
2 rosemary sprigs - minced leaves only
4 sprigs thyme - mince leaves only
1/3 cup parmiggiano-reggiano finely grated
2 cloves garlic finely minced, 4 whole cloves garlic
2 eggs/water beaten
ap flour
1/2 package whole wheat spaghetti
1/2 onion sliced
1 kabocha squash peeled, seeded, and cut into bite size piece
red wine vinegar
2 tbsp honey
salt and black pepper
extra virgin olive oil

1) Get your breading station ready. Flour in one container, beaten eggs/water in another, and the breading (panko, lemon zest, minced garlic, parmiggiano, rosemary, thyme) in the last. Season all containers with salt and pepper. This is my standard breading and it goes well with chicken and fish - bright pops with the lemon zest and the garlic/cheese make it incredibly addicting to eat.
2) Bread the veal - flour, egg, and bread crumb. Make sure it's completely coated in each to ensure a nice crust. When you get to the bread crumbs, pat the bread crumbs in to ensure the breading will stick. Set aside.
3) Roast the squash - place the cut up squash on a tray in a 400F oven. Season with salt, pepper, and olive oil. Cook for 10 minutes. Add the whole garlic cloves to the tray and cook for another 10 minutes. Remove and set aside.
4) Make the squash sauce by cooking onions in a wok (or large pan) in olive oil until soft. Season with salt and pepper and add the squash, roasted garlic. Add splash red wine vinegar, honey, and a cup of water. Cook down until it forms a loose paste.
5) Cook pasta within 1 minute of the instructions. Take the pasta water out (maybe 2-4 cups) and add to the squash sauce. Add the spaghetti to the sauce. Consistency of sauce and pasta should be relatively loose. The pasta should not be clumpy - if it is, add more pasta water. Finish with olive oil and more parmiggiano.
6) Cook the veal in a large pan over medium high heat with a good amount of olive oil - almost a shallow fry. Make sure the oil is pretty hot otherwise it won't brown properly - the abundance of oil will help as well Also, per Mr Ramsay, cooking anything in cold oil will make it greasy. Cook 2-3 minutes each side making sure not to burn it. Put on top of the pasta and finish with lemon juice, olive oil, and more parmiggiano. Buono appetito!

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