VEAL MILANESE

Category: Recipes
Published: September 19, 2019

Ingredients

2 bone-in veal chops
kosher salt/pepper
1/2 cup AP flour
3 eggs
2 tablespoons heavy whipping cream or milk
2 to 3 cups seasoned breadcrumbs
2 to 3 tablespoons grated Parmesan cheese
canola oil for frying
FOR THE SALAD:
10 to 12 ounce package of fresh baby arugula
1 1/2 cups heirloom cherry tomatoes
1 container fresh mozzarella pearls, rinsed and drained
3 tablespoons light olive oil
1 1/2 tablespoon balsamic vinegar
juice of 1/2 lemon
splash of white wine vinegar
kosher salt/pepper

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I have been making this recipe for Veal Milanese for years…why has it taken me so long to share? It is really quite easy and can be prepped and plated in about 25 to 30 minutes. Some key items you will need for this recipe are a meat mallet…click here to get one similar to what I used and a cast iron pan if you want a super crispy crust! I love this 12″ cast iron pan from Lodge…I highly recommend you have one on hand…I use my a few times a week!

Let’s talk veal…veal chops may be hard to find in your area…if you cannot find them, you can substitute with a bone-in pork chop. It is really important to pound the meat as thin as you can…the breading will add some thickness. Pair with this amazing arugula salad and/or my Parmesan Risotto…click here for the risotto recipe!

Trim any fat from the veal chops (see pic below…I trimmed all of the fat prior to pounding), and if possible french the bone…you can have your butcher do this, but if you have a sharp knife handy…it is fairly simple to do. Get to pounding…all of your frustrations…haha…pound as thin as you can without breaking apart the meat. I did use a tenderize mallet…a flat mallet will do just as well. Season with kosher salt/pepper.

Let the meat come to room temperature as you prepare the dredging station. Heat to medium, enough canola oil in a cast iron or non-stick pan to cover about half of the chop. In a bowl or plate, add the flour. Season with kosher salt/pepper. In a separate bowl, combine the eggs and cream or milk…whisk well. In the last bowl or plate, combine the breadcrumbs and Parmesan cheese. Heat oven to 350 degrees.

Dip the chop in the flour and coat both sides. Shake off any excess. Dip both sides in the egg mixture then directly into the breadcrumb mixture…make sure all sides of the chop are coated well…if not, dip any edges back in the egg and back in the breadcrumbs. Repeat this process for the remaining chop(s).

In order to get a super crispy crust, fry in batches…you never want to crowd the pan. Brown on both sides. Transfer to paper towel to absorb and excess grease. Place chops on coated pan and allow to bake in oven for about 10 minutes.

While the veal chops are finishing in the oven, prepare the salad. Place the arugula, tomatoes and mozzarella pearls in a bowl and toss. In a small bowl, whisk all of the ingredients for the dressing. Do not dress the salad until you are ready to plate.