Veal chop milanese with tomato and basil vinaigrette
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Rib veal chops, pounded to a | |
| Thin paillard or cutlet with | ||
| Bone still | ||
| Attached | ||
| 1 | cup | Flour |
| 3 | Eggs | |
| ¼ | cup | Milk |
| 2 | tablespoons | Pure olive oil plus 1/3 cup |
| For sauteing | ||
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground black pepper |
| 1½ | cup | Bread crumbs |
| ¼ | cup | Chopped Italian parsley |
| ¼ | cup | Grated Parmesan cheese |
| 1 | large | Beefsteak tomato, about 3/4 |
| To 1 pound, seeds removed | ||
| And cut into inch dice | ||
| 8 | To 10 basil leaves, hand | |
| Shredded | ||
| 3 | tablespoons | Fresh lemon juice |
| ½ | 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 ¼-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 ⅓ 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
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