Veal Chop Milanese With Tomato And Basil Vinaigrette
Serves: 5
Mckayla Luettgen
1 January 1970
Based on User reviews:
45
Spice
56
Sweetness
47
Sourness
35
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1 cup
Flour3
Eggs1 cup
Milk1 tsp
Salt1 tsp
Ground Black Pepper1.5 cups
Bread Crumb1 cup
Grated Parmesan Cheese3 tbsps
Lemon Juice (fresh)1 cup
Virgin Olive Oil (extra)Directions:
1
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
2
Set aside while you prepare the breading setup
3
Put the flour on a dish large enough to dredge the veal on
4
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
5
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
6
Make the tomato vinaigrette by combining the diced tomato with the shredded basil leaves in a bowl
7
Stir in the lemon juice, whisk in the oil and season with salt and pepper
8
Set aside
9
Heat the 1/3 cup olive oil in a large saute pan over medium heat
10
Cook the veal cutlets one at a time, or if they are small enough and your pan is large enough, two at a time
11
As you saute the veal, brown one side and keep the veal warm in a 250 degree oven while the rest are cooked
12
Serve the veal with a generous spoonful of the Tomato Basil Vinaigrette over the top