| Veal Chop Milanese with Tomato and Basil Vinaigrette |
From "DIY Cooking"
episode COK-107F |
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Veal Chop Milanese with Tomato and Basil Vinaigrette
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Recipe courtesy Michael Lomanaco. All rights reserved. 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 Tbs. pure olive oil plus 1/3 cup for sauteing
1/2 tsp. salt
1/2 tsp. ground black pepper
1-1/2 cups breadcrumbs
1/4 cup chopped Italian parsley
1/4 cup grated Parmesan
Tomato Basil Vinaigrette (recipe follows) Preparation: Make your own breadcrumbs by trimming the crust from a whole loaf of bread, pinching the bread off and processing in a food processor. These taste and cook much better than the packaged bread crumbs. Pound veal chops (or have the butcher do this ahead of time) to a 1/4" thin and broad cutlet, leaving the bone still attached. Set aside while you prepare the breading setup. Place 1 cup flour on a dish large enough to dredge the veal on. Combine 3 eggs, 1/4 cup milk, 2 tablespoons olive oil, 1/2 teaspoon salt and 1/2 teaspoon ground black pepper in a large bowl or dish with sides high enough to hold the liquid and veal chops. Combine 1-1/2 cups breadcrumbs, 1/4 cup chopped parsley and 1/4 cup grated Parmesan in a large flat casserole so that the process of breading may be kept neat and tidy. Heat 1/3 cup olive oil in a large saute pan over medium heat. Cook the veal cutlets one at a time (or if they're small enough, 2 at a time) for approximately 3 minutes on each side. As you saute the veal, brown one side and keep the veal warm in a 250-degree oven while the rest are cooking. Serve with a generous spoonful of the Tomato Basil Vinaigrette over the top. Servings: 4 to 6 portions Ingredients for Tomato-Basil Vinaigrette: Ingredients: 1 large beefsteak tomato, about 3/4 to 1 pound, seeds removed and cut into 1/2" dice
8 to 10 basil leaves, hand-shredded
3 Tbs. fresh lemon juice
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper to taste
Arugula Preparation: Make the tomato vinaigrette by combining the diced tomato with shredded basil leaves in a bowl. Stir in lemon juice. Whisk in extra virgin olive oil and season with salt and pepper to taste. Set aside. Lay the veal on a plate, place the arugula on the side and top with the Tomato-Basil Vinaigrette. Web site resources for breading: Breaded Pork Chops from Food TV.com My Favorite Veal Chops from Food TV.com Turkey Cutlets Milanese from Food TV.com Banana Fritters on a Stick from Food TV.com We at DIY believe all of the recipes from DIY Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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