Chef Jean-Claude Douguet of Gotham Steakhouse shares his comfort food recipe for pan-seared veal and roasted tomato ragu

 

RAGU INGREDIENTS

  • 2 tbsp minced garlic

  • 3 lbs ripe Roma tomatoes

  • 1 tbsp Italian tomato paste

  • 1 medium-sized diced Spanish onion

  • 3 tbsp extra virgin olive oil

  • 1 tbsp chopped fresh basil

  • Salt and pepper to taste

RAGU INSTRUCTIONS

  1. Cut tomatoes in half then toss in 1 tbsp of olive oil and season with salt and pepper.

  2. Place tomatoes on a parchment paper-lined baking sheet and roast in a preheated 400 degrees oven for 40 minutes.

  3. Remove from the oven and let cool until it reaches room temperature. When cooled, peel and seed tomatoes and reserve the juice.

  4. In a wide-bottom pot, sauté onion with olive oil over medium heat; when onions are translucent, add garlic. When garlic starts to slightly brown, add tomato paste then reduce heat to medium-low.

  5. Cook while stirring constantly until paste starts to darken. Then add tomatoes and reserved juice.

  6. Bring to simmer then reduce heat to low. Let it cook until the sauce is very thick (about one hour) and be sure to stir often.

  7. Season with salt, pepper to taste and add fresh basil. Simmer for five minutes and then set aside.

 

VEAL INGREDIENTS

  • 8 pieces of 3 oz veal loin medallions, about half-inch thick

  • 2 eggs

  • ¼ cup milk

  • 1 cup flour

  • Salt and pepper to taste

  • 1½ cup panko breadcrumbs

  • 8 pieces of 1 oz mozzarella

  • ½ cup canola oil

  • 4 oz grated Parmigiano Reggiano 

VEAL INSTRUCTIONS

  1. One piece at a time, place the veal on a cutting board, cover with plastic wrap and gently pound with a meat mallet or rolling pin until it’s half the original thickness, then season each piece with salt and pepper.

  2. Place flour in one bowl. Mix egg and milk seasoned with salt and pepper in a separate bowl. Place panko in a separate bowl.

  3. In the following order, dredge one piece of veal in the flour, shake off excess and ensure it is evenly coated. Then transfer to egg/milk mixture, turn over a few times until evenly coated. Shake off excess. Then transfer to panko turn over a few times and gently press panko into the veal until evenly coated. Gently pat off excess. Repeat the process for remaining pieces, one at a time.

  4. In a medium-sized preheated pan over medium-high heat, shallow-fry the veal two pieces at a time until golden brown, approximately a minute and a half each side.

  5. Place on a paper towel-lined plate.

ASSEMBLY

  1. Place all 8 pieces of veal spread evenly on a foil-lined sheet pan. Top each piece with 2 tbsp of tomato ragu and sprinkle each piece with 1 oz Parmesan. Top each piece with 1 slice of mozzarella cheese.

  2. Preheat oven to broil at high heat. Place the veal in the oven and broil for 1 minute depending on the strength of your oven or until cheese melts and starts to brown. Keep an eye on it.

  3. Serve with either buttered noodles, tomato pasta or roasted potatoes.