Veal Caprese, Heirloom Tomatoes, Buffalo Mozzarella, Sweet Pesto, Parmigiano-Reggiano

Adapted by
August 2020
Yield: 8 servings


Veal Cutlets:
2 pounds European veal eye of round trimmed, cut into eight 1/2-inch-thick cutlets
2 teaspoons salt
1 teaspoon freshly cracked black pepper
1 cup all-purpose flour
2 eggs, lightly beaten
3 cups panko breadcrumbs
Canola oil
Bacaro Sweet Pesto:
2 cups basil leaves, firmly packed
1/2 cup raw pine nuts
1 clove garlic, crushed
2/3 cup extra virgin olive oil
To Assemble and Serve:
1 1/2 pounds Garafolo or Rustichella d' Abruzzo dried spaghetti
4 balls buffalo mozzarella, cut into 1/4-inch-thick slices
5 heirloom tomatoes, cut into 1/4- to 1/2-inch-thick slices
Estate-bottled and grown extra virgin olive oil
Maldon salt
Grated Parmigiano-Reggiano cheese
Basil chiffonade


For the Veal Cutlets

Lightly pound cutlets until ¼-inch thick. Transfer to sheet tray and season cutlets on both sides with half the salt and pepper. Use remaining salt and pepper to season flour. Dredge cutlets in flour, dip in eggs, and coat with breadcrumbs, pressing crumbs into veal as necessary. Lay breaded cutlets back onto sheet tray. Over medium-high flame, heat a straight-sided pan filled with a ½-inch of oil. Pan-fry cutlets on each side for 2 to 3 minutes, until golden brown. Drain on paper towels or rack.

For the Bacaro Sweet Pesto

To a food processor, add basil, nuts, and garlic; pulse until combined. While processing, drizzle in oil. When combined, season with salt. Transfer 1 cup pesto to bowl large enough to toss pasta. 

To Assemble and Serve

Bring a large pot of salted water to boil. Drop pasta and cook until al dente; drain, reserving 1 cup pasta water. Transfer pasta to bowl with pesto. Toss to combine, adding pasta water as necessary. Around the edges of the serving plates, shingle the mozzarella and tomato slices; drizzle with oil and season with Maldon. Place pasta in center of plates. Top with cutlets. Finish with cheese and basil.