From Executive Chef Donato Scotti of Donato Enoteca, Redwood City, CA
This recipe was 'stolen with permission' from Executive Chef Donato Scotti from his namesake restaurant, set in the heart of downtown Redwood City, California. The restaurant offers a modern Italian menu in a beautiful space which mixes rustic with contemporary design elements. It is comprised of several indoor and outdoor spaces including a wrap-around patio, a front dining room that lays claim to a view of the open kitchen and wood-burning oven, the bar and lounge/enoteca which opens out to a piazza-style patio, a back wine cellar room and a semi-private executive room.
The lunch and dinner menus change weekly depending on seasonality and are divided in traditional Italian style, along with an impressive bar menu. Upon entering Donato Enoteca, one is met with an intoxicating cacophony of scents wafting from the open kitchen, as the wood-burning oven bakes pizzas and the stoves gently simmer sauces.
Farmer’s market produce and fine imported Italian artisanal products, such as fresh imported burrata, prosciutto, grappa and olive oil, are all featured throughout the menu, bringing an authentic taste of Italy to the Peninsula. Catering to a passion for homemade pastas, Chef Scotti ensures that every piece is made by hand, along with other in-house specialties such as sausages, mostarda and lamb prosciutto. The restaurant also offers a tasting sampler of artisan olive oils on the menu from different regions of Italy, chosen by Scotti himself, to showcase the depth of variety that exists.
About the chef: since his early days as a child tending to his family’s farm in Bergamo, Italy, and cooking with his grandmother in the kitchen, Donato Scotti’s culinary roots were taking shape and laid the groundwork for his career as a fine chef today. Bringing the flavors of Italy to downtown Redwood City with the opening of Donato Enoteca in June 2009, his dream was realized as he created a welcoming home to the kind of authentic and honest Italian cuisine he loves. Building upon his reputation for fine Italian cooking starting at the Michelin-starred Ristorante Del l'Angelo in Italy and most recently at La Strada in Palo Alto, Scotti opened his first restaurant with a fresh perspective and a style all his own. Earning inclusion in the 2010 Bay Area Michelin Guide, Donato Enoteca’s menu reflects Scotti’s culinary philosophy of using fresh, simple ingredients in inventive ways that enhance the essence of each flavor, creating tastes that are subtle and vibrant. Showcasing each region of Italy with a sensibility only a native can bring, Scotti’s menu honors his northern Italian roots and presents a clean, modern style of cuisine in a welcoming environment.
1041 Middlefield Road
Redwood City, CA 94063
Costoletta alla Milanese is served at Donato Enoteca for $27.
This recipe makes 1 restaurant serving.
Serve with an arugula spring onion salad or heirloom tomato basil salad for summer or sautéed chard with guanciale and roast potatoes for winter.
Costoletta alla Milanese Ingredients:
1 veal chop (approximately 12oz)
2 cups Panko breadcrumbs
1 cup of flour
1 tablespoon canola oil
1 tablespoon butter
½ cup grated Parmaggiano or ½ cup grated almonds (optional)
For Summer Tomato salad Ingredients:
1 leaf of basil
½ oz sliced spring onion
Extra virgin olive oil to taste
Salt and pepper
For Winter Sautéed Chard Ingredients:
1 bunch chard
1 oz guanciale (Italian cured pork)
Parmaggiano to taste
Costoletta alla Milanese Steal This Recipe® Step by Step Instructions:
Pound the veal chop to ¼ inch thick and lightly flour.
In a medium bowl, beat the egg with a little milk and soak the floured chop in it.
Remove it from the bowl and coat it with the bread crumbs (optional: mix crumbs with Parmaggiano or almonds) pressing the breading onto the chop.
Heat a pan with canola oil and butter over medium heat.
Place the breaded chop in the pan and cook for around 5 minutes or until golden.
Turn the chop over and cook the opposite side the same way.
When cooked, place the chop on some paper towel to absorb the extra grease.
Tomato Salad Steal This Recipe® Step by Step Instructions:
Toss all ingredients together with some extra virgin olive oil
Sautéed Chard Steal This Recipe® Step by Step Instructions:
Boil 1 bunch of chard until tender.
Cook 1 oz of guanciale in pieces until crispy.
Put boiled chard in with guanciale and cook for 5-7 minutes.
Sprinkle with Parmaggiano before serving.