Veal Carbanara
Veal Carbanara
Directions
- Place olive oil in sauté pan and heat on medium heat.
- Place Veal in fryer and fry to golden brown.
- Place onion, pepperoni & Capicola in pan and sauté for 2 minutes. Add peas and pasta and toss until hot.
- Place egg on flat top to cook over easy.
- Place pasta in Pasta bowl. Slice Veal cutlet and shingle over top. Place egg on top and sprinkle Parsley all over.
Ingredients
- 1 ea Roma® Veal cutlet
- 3 oz Peak Fresh Produce® Onion(s), Red, diced
- 1 oz Roma® Pepperoni
- 3 oz West Creek® peas
- 2 pinches Peak Fresh Produce Parsley, chopped
- 1 oz Piancone® Oil, Olive
- 2 oz capicola, julienne
- 5 oz Piancone® Pasta Fusilli
- 1 ea Nature's Best Dairy® Egg(s)
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler