La Stalla, meaning the stable or dairy stall, got its name when the trattoria took over the Lovett Barn, a restored historic barn that was originally built in 1929 and had been used to shelter and feed cows. Now La Stalla is the Italian family-style go-to in Bucks County and has been a local favorite for years.
Owned by the father and son team, Marc and Vince Masso were sure to create a relaxed, comfortable atmosphere. La Stalla’s family-style dining brings the warmth of an Italian kitchen and the tradition of the meal being the center of Italian culture and creating fun while sharing in the selections.
“Our meals are served family-style in two-person portion sizes. They are meant to be shared,” Marc says. “Our kitchen is open and available, much like kitchens in Italy. What we’ve done is try to replicate that warm, caring feeling encountered at dining tables across Italy when a good meal is enjoyed.”
This holds true with their famous Veal Chop Parmigiana that Executive Chef Benny Puleo has perfected. Enjoy the recipe below and savor the elegance in the comfort of your own home if you can not make it into La Stalla.
Ingredients
1 16-ounce bone-in, milk-fed veal chop
75 grams plain flour
2 large free-range eggs, beaten
100 grams fresh breadcrumbs
Olive oil
2-3 fresh basil leaves
2 cloves garlic, peeled and finely sliced
1 handful freshly grated Parmesan cheese
1 125-gram ball buffalo mozzarella cheese
Method
Butterfly center-cut veal chop.
Remove excess fat, then tenderize with a meat tenderizer.
Dip veal chop into the flour until well coated.
Shake off any excess, then dip into egg batter.
Let the extra egg drip off, then coat the veal chop in the breadcrumb mixture.
Pan-fry for 4 minutes, 2 minutes on each side, at 375 F.
Top with tomato sauce and fresh mozzarella cheese and bake for 15 minutes at 500 F.
Top off with fresh basil and grated Parmesan cheese.
Plate and enjoy!
