Veal Chop Milanese With Tomato And Basil Vinaigrette Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4 Rib: veal chops, pounded to a
Thin paillard or cutlet with,
Bone still,
Attached,
1 cup: Flour,
3: Eggs,
1/4 cup: Milk,
2 tbsp: Pure olive oil plus 1/3 cup,
For sauteing,
1/2 tsp: Salt,
1/2 tsp: Ground black pepper,
1 1/2 cup: Bread crumbs,
1/4 cup: Chopped Italian parsley,
1/4 cup: Grated Parmesan cheese,
1 large: Beefsteak tomato, about 3/4
To 1 pound, seeds removed
And cut into,
1/2: -inch dice,
8: To 10 basil leaves, hand
Shredded,
3 tbsp: Fresh lemon juice,
1/2 cup: Extra virgin olive oil,
Salt and fresh ground black,
Pepper to taste,
Directions:
Pound the veal (or have the butcher do this ahead of time) to a
1/4-inch thin and broad cutlet, leaving the bone still attached. Set
aside while you prepare the breading setup. Put the flour on a dish
large enough to dredge the veal on. Combine the eggs, milk, 2
tablespoons olive oil and salt and pepper in a large bowl or dish
with sides high enough to hold the liquid and veal chops. Next,
combine the bread crumbs, parsley and Parmesan cheese in a large flat
casserole so that the process of breading may be kept neat and tidy.
Make the tomato vinaigrette by combining the diced tomato with the
shredded basil leaves in a bowl. Stir in the lemon juice, whisk in
the oil and season with salt and pepper. Set aside. Heat the 1/3
cup olive oil in a large saute pan over medium heat. Cook the veal
cutlets one at a time, or if they are small enough and your pan is
large enough, two at a time. As you saute the veal, brown one side
and keep the veal warm in a 250 degree oven while the rest are
cooked. Serve the veal with a generous spoonful of the Tomato Basil
Vinaigrette over the top.
Yield: 4 to 6 portions
MICHAELS PLACE SHOW #ML1A41
Source from luhu.jp
1/4-inch thin and broad cutlet, leaving the bone still attached. Set
aside while you prepare the breading setup. Put the flour on a dish
large enough to dredge the veal on. Combine the eggs, milk, 2
tablespoons olive oil and salt and pepper in a large bowl or dish
with sides high enough to hold the liquid and veal chops. Next,
combine the bread crumbs, parsley and Parmesan cheese in a large flat
casserole so that the process of breading may be kept neat and tidy.
Make the tomato vinaigrette by combining the diced tomato with the
shredded basil leaves in a bowl. Stir in the lemon juice, whisk in
the oil and season with salt and pepper. Set aside. Heat the 1/3
cup olive oil in a large saute pan over medium heat. Cook the veal
cutlets one at a time, or if they are small enough and your pan is
large enough, two at a time. As you saute the veal, brown one side
and keep the veal warm in a 250 degree oven while the rest are
cooked. Serve the veal with a generous spoonful of the Tomato Basil
Vinaigrette over the top.
Yield: 4 to 6 portions
MICHAELS PLACE SHOW #ML1A41
Source from luhu.jp
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