Lemon Dill Papradelle Pasta with Breaded Veal Chops

Last night David created a wonderful romantic dinner for two as a little Palm Sunday surprise. Here is what was on the menu for the evening!

 

Lemon Dill Papradelle Pasta

• 1 lb package of Lemon Papradelle Noodles
  
• ¼ cup of low fat ricotta cheese
  
• 3 cups of baby spinach
  
• 2 tbs olive oil
  
• 1/3 cup of cooking water from pasta
  
• ½ tsp. of salt
  
• ½ tsp. of ground black pepper
  
• ¼ cup of fresh chopped chives
  
• ½ cup of fresh chopped Italian broad leaf parsley
  
• 1/3 cup of chopped fresh dill
  
• 4 tbs. of grated Pecorino Romano cheese
  
  
  
  
  
  Cook pasta according to package directions. Drain and reserve 1/3 cup of hot cooking liquid. In a large mixing bowl add the ricotta and cooking liquid and blend until creamy. Add salt, pepper, chives, parsley, dill, olive oil, and cheese to mixture. Give it a good stir until creamy and blended. Run a knife through the baby spinach so that it is roughly chopped into large bite sized pieces. Add spinach to mixing bowl and toss to coat. Stir in pasta and mix until the sauce is evenly distributed through the pasta. If the mixture is too dry you can add a little more pasta water. Plate and serve along side the breaded veal!
  
  
  
  
  
  
  Breaded Veal
  
  
   
• 4 veal cutlets
  
• 1 cup of Italian seasoned bread crumbs
  
• 1 egg
  
• ½ cup of olive oil
  
• Salt and pepper to taste
  
• 1 lemon
  

 

Pat the veal dry with a paper towel so that the breading will stick. Place olive oil in the bottom of a non stick skillet and heat on medium high. Beat the egg in a medium sized bowl. Plaee breadcrumbs in a medium sized bowl as well. Dip veal into beaten egg and then dredge in breadcrumbs. Place in skillet and brown evenly on both sides. Salt and pepper to taste. Remove and squeeze lemon juice over top of breaded veal. Plate and serve!