The Chew: Fried Veal Cutlets Recipe & Fabio Viviani Eggplant Caponata


The Chew: Italian Chef Fabio Viviani

The Chew welcomed Chef Fabio Viviani back to the show with his Fried Veal Cutlets Recipe and Eggplant Caponata. You can get more of his recipes from the new cookbook Fabio’s Italian Kitchen.

To take a quick tour of Italy, Fabio teamed with someone from the audience to make two dishes: Fried Veal Cutlets from Northern Italy and an Eggplant Caponata from Southern Italy. Fabio gave some pertinent advice: “season both sides of your food.”


The Chew: Fabio Viviani Fried Veal Cutlets Recipe Ingredients

The Chew: Fried Veal Cutlets Recipe & Fabio Viviani Eggplant Caponata

Italian Chef Fabio Viviani was on The Chew to make two Italian dishes: a Fried Veal Cutlets Recipe and a Southern style Eggplant Caponata Recipe.

  • 6 Veal Cutlets
  • 3 Eggs
  • 1 1/2 cups Flour
  • 2 cups Panko
  • 2 tbsp Water
  • 1/2 cup Parmesan Cheese
  • Lemon
  • 1 pint Cherry Tomatoes
  • 1 bunch Arugula
  • 1/4 cup Mint
  • 1/4 cup Basil
  • 2 tbsp Red Wine Vinegar
  • Salt & Pepper
  • Olive Oil

The Chew Fried Veal Cutlets Recipe Directions

  1. Pound veal thin with a meat mallet to about 1/2” thick. Season with salt and pepper.
  2. Place flour in a shallow dish.
  3. Beat eggs and place in a shallow dish.
  4. Combine Panko and parmesan in a third dish.
  5. Coat cutlets in flour, followed by egg wash and bread crumbs. Set aside.
  6. Heat some olive oil in a saute pan on medium high.
  7. Cook veal for two or three minutes per side, until golden brown.
  8. Rest on paper towels to drain.
  9. Combine a few tablespoons of olive oil with red wine vinegar in a large bowl.
  10. Add salt, basil, mint, tomatoes, and arugula.
  11. Serve salad garnish with lemon slices and prepared veal.

The Chew Eggplant Caponata Recipe Ingredients

There are a balance of sweet and salty flavors and multiple textures in this Eggplant Caponata Recipe. Mario Batali said this was a Sicilian style recipe.

  • 1 cup Carrots
  • 1 cup Celery
  • 1 Yellow Onion
  • 3 Eggplants, peeled and chunked
  • 1/2 cup Capers, drained
  • 1 1/2 cups Green Olives, pitted & sliced
  • 1 cup Pine Nuts
  • 2 tbsp Brown Sugar
  • 1/2 cup Red Wine Vinegar
  • 2 cups Tomato Sauce
  • 2 tbsp Tomato Paste
  • 1 bunch Basil leaves
  • Lemon Zest
  • Mint Leaves
  • Salt & Pepper
  • 1 1/2 cups Olive Oil

The Chew: Fabio Viviani Eggplant Caponata Recipe Directions

  1. Chop onions, celery, and carrots.
  2. Combine these in a Dutch oven with olive oil.
  3. Cook on medium until caramelized.
  4. Add garlic and cook a few more minutes.
  5. Add in eggplant chunks and stir so they absorb oils.
  6. As eggplant releases water, turn heat to high and stir often.
  7. Cook 10 minutes, until eggplant softens and reduces.
  8. Add capers, pine nuts, and olives. Cook five minutes.
  9. Add brown sugar and vinegar, letting vinegar reduce.
  10. Add tomato paste and tomato sauce. Cook 10 more minutes.
  11. Add basil, salt, and pepper.
  12. Turn heat to medium and reduce tomato sauce until water is gone.
  13. Take off heat and rest 30 minutes.
  14. Serve with lemon zest and mint for garnish.


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