This recipe is the veal version of my breaded chicken cutlet recipe (Pollo alla Milanese). I'm using bone in veal chops bounded relatively thin. You can use standard veal cutlets if you like but this version has more flavor and the ability to impress.
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| Julian's Veal Milanese |
Trim any excess fat or silver skin from the chops before attempting to pound them flat. The pine nuts in the recipe are optional. If you don't use them, just add a little more bread crumbs. You can substitute freshly made bread crumbs in this recipe, which usually results in something a little less crispy with a more fine texture.
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| Pounded Flat |
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| Ready to Refrigerate |
Ingredients (serves 2)
Breading Mixture
1/4 cup pine nuts
1 cup Panko bread crumbs
1 tablespoons dried chopped parsley
1 tablespoon dried chopped basil leaves
1/4 cup grated (not shredded) Parmesan cheese
salt and freshly ground black pepper
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1 cup all-purpose flour
2 large eggs
3 tablespoons milk or olive oil
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2 bone-in veal chops
Instructions
1 cups ripe cherry tomatoes, halved
1 cloves garlic, minced (about 2 teaspoons)
1 tablespoons chopped onion
1.5 tablespoons olive oil
1 tablespoons red wine vinegar
1 tablespoon honey (or sugar)
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1/3 cup oil or other high temperature oil
3 tablespoons butter
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3 cups washed and dried fresh arugula
Instructions
Place each piece of veal between two large pieces of plastic wrap and pound until thin, about 1/3 to 1/4 inch leaving the veal attached to the bone. Line up three pie plates or flat bowls on your counter, with the pounded veal chops at one end and a wire rack set over a baking sheet at the other.
Place the ingredients for the breading mixture into a small food processor, and pulse until the pine nuts are coarsely chopped and ingredients blended.
Place the flour in the first bowl (furthest from the baking sheet) and season with salt and pepper. Place the eggs and water/milk or oil in the second bowl and beat with a fork until combined. Add the breading mixture to the third bowl nearest the baking sheet.
Working with one chop at a time, dredge in the flour, then dip into the eggs, and finally the breadcrumbs pressing down with your fingertips to help the crumbs adhere. Place the breaded cutlets on the wire rack. Refrigerate until ready for cooking, ideally at least one hour as this will help the breading to adhere.
Just before you are ready to cook the veal, cut the tomatoes into halves. Place the garlic, onion, olive oil, vinegar and honey in a bowl. Season to taste with salt and pepper and stir rapidly with a fork or whisk. Add the cut tomatoes and stir gently, then set aside, stirring occasionally.
Note: The oil/butter mixture should be deep enough to submerge the veal chop half way. Depending on your pan size you may need more or less oil/butter. You may use duck fat or vegetable shortening if you prefer.
In a large, non-stick skillet or roasting pan, heat the oil and butter until melted and is shimmering, but not smoking.
Fry the veal on one side until lightly browned and then turn with a fork or tongs and fry the other side. Place the veal onto warm serving plates and arrange the arugula on top. Spoon the tomato mixture over the arugula and serve immediately.
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