Veal Milanese

Name: Veal Milanese
Total time: 20 min
Yield: 4 servings
Cuisine: italian
Ingredients: 3 eggs; 2 tablespoons finely grated Parmesan cheese; 1 1/2 tablespoons chopped parsley; Salt; Freshly ground black pepper; 1 cup flour; 1 to 2 cups fine bread crumbs, made with stale, not toasted, country bread, crusts on; 4 large handfuls arugula; 2 small or 1 large very ripe tomatoes, roughly chopped; 1/2 small red onion, very thinly sliced; Extra virgin olive oil; Juice of a lemon; 4 veal chops with bones, pounded very thin, almost transparent (no thicker than a pie crust); Corn oil; 1 lemon, cut into wedges, for serving

Recipe from Baldoria

Adapted by Amanda Hesser

Total Time: 20 minutes
Rating: 4(164)
Comments: Read comments

On a cold night in the winter of 2000, the formidable food reporter Amanda Hesser went with friends to Caffe Rosso in Greenwich Village. “I was in the mood for veal and red wine,” she wrote in The Times a year later. “When the main courses came, the waiter set down my veal Milanese: a pounded chop as large as a frying pan, crusted with bread crumbs and smothered with a glistening mess of arugula and tomatoes. I squeezed lemon over the veal and set about carving. It was just what I was after: the tender meat was pounded paper-thin with fat on the edges and a thin, pebbly coating of bread crumbs. The peppery salad and lemon offered steady relief. But it left me with a single thought: to come back in the summer when arugula and tomatoes are in season.” Then she gave us a recipe for the dish, perfect for summer, when arugula and tomatoes are in season. Go to! —Amanda Hesser

Featured in: From Italy, A Cool Summer Secret

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Ingredients

Yield:4 servings

3eggs
2tablespoons finely grated Parmesan cheese
1½tablespoons chopped parsley
Salt
Freshly ground black pepper
1cup flour
1 to 2cups fine bread crumbs, made with stale, not toasted, country bread, crusts on
4large handfuls arugula
2small or 1 large very ripe tomatoes, roughly chopped
½small red onion, very thinly sliced
Extra virgin olive oil
Juice of a lemon
4veal chops with bones, pounded very thin, almost transparent (no thicker than a pie crust)
Corn oil
1lemon, cut into wedges, for serving

Ingredient Substitution Guide

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Preparation

Step 1
In a small bowl, whisk together eggs, cheese and parsley. Season generously with salt and pepper. Pour into a large, shallow bowl or tray. Spread flour in a second shallow bowl and bread crumbs in a third. Set aside near stove.
Step 2
In a large mixing bowl, combine arugula, tomatoes and onion. Sprinkle with olive oil and lemon juice. Season with salt, and toss until leaves are coated. Dressing should be assertive and lemony. Set aside.
Step 3
Working one at a time, press each veal chop into flour on each side, then pat it off so that there is just a fine dust on veal. Dip chop into egg, coating both sides, and letting as much drain off as possible. Lay chop in bread crumbs, tapping it gently to make sure it gets coated, but ever so thinly. Flip it over, and coat the other side. Layer chops between waxed paper or parchment as you go.
Step 4
Heat oven to 175 degrees, and place a baking sheet on middle rack. Place a sauté pan large enough to fit 2 chops over medium-high heat. Pour in enough corn oil to generously cover base of pan. When oil shimmers (it should be very hot so the veal seizes immediately), add a chop and sauté until browned, 2 to 3 minutes. Turn and brown other side. Transfer to baking sheet, and keep warm in oven. Repeat with other chops.
Step 5
To serve, place chops on each of four large plates. Place a large handful of salad on top of each, making sure each gets enough tomatoes and onion. Serve with a wedge of lemon, for squeezing over the meat.

Ratings

4 out of 5

164 user ratings

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Comments

sdg137 years ago

I make this for 2 so kind of half the other ingredients. The veal is very expensive but it is a great recipe. I do not use corn oil but canola. I've also made it without arugula and just cherry tomatoes and red onion and it was delicious. Great recipe that can be modified in many ways.

Tori273 years ago

The day I found this recipe, I was excited to make it - but only had pork tenderloin on hand. Was able to pound meat thin (I think 1/4 inch is too thin and creates a drier outcome) to prepare this dish. My husband was very pleased and said this dish brought back fond memories of NY's Little Italy. Will definitely make again, with Veal and Chicken and will add capers for more flavor...

Stephanie Solomon4 years ago

There is a restaurant in Milano called Bice. It uses the exact ingredients.. but adds roasted potatoes also to the arugula tomato mix. It adds another dimension and is superb

MarkC5 years ago

Halved the recipe (except used two eggs) for two people and used olive oil instead of corn oil. Had mixed arugula and spinach and it was just great.

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