Tag: Mozzarella

Veal Milanese

Veal Milanese is one of my favorite dishes. It’s commonly made with veal scallops, breaded, panfried and topped with an arugula salad.

One of the restaurants in our area use a bone-in veal chop and they have the freshest salad with thinly sliced red onions, sweet cherry tomatoes, and a delicious lemon vinaigrette. I’ve recreated the recipe and for a little twist, add a slice of mozzarella on the panfried chop.

Preheat the oven to 300 degrees F.

Take abone-in veal chop and pound to flatten a bit, not super thin like the veal scallop. Season with salt and pepper, dip in flour, beaten egg, and breadcrumbs, I prefer Panko.

Heat about one-half inch oil in a skillet over high heat. Once the oil wavers a bit, place the breaded chops in the hot oil. Cook about 3 minutes or until golden brown, turn and cook and other 3 minutes. or until golden brown.

Remove to a baking sheet, top each chop with a slice of fresh mozzarella and pop into the preheated oven for a 3 minutes.

Top with a crispy, peppery green salad of arugula, sliced red onion and tomatoes and cucumbers dressed in a simple red wine vinaigrette. Shaved Parmesan cheese is a delicious garnish or use our tricolor salad.

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Veal Milanese

Veal milanese is a panfried veal scallop or bone-in chop topped with a peppery green salad of arugula with a tangy vinaigrette.

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 portions 1x
  • Category: Veal
  • Method: Panfry
Scale

Ingredients

Vinaigrette
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper

Veal Chops
4 bone-in veal chops
kosher salt
ground pepper
1 cup all-purpose flour
3 large eggs, beaten
2 cups plain breadcrumbs or Panko
peanut oil
4 ounces fresh mozzarella
6 cups peppery lettuce, such as arugula
1/2 cup cherry tomatoes or a large tomato cut into eighths
1/2 cup sliced cucumbers, cut into half moons

Garnish
shaved Parmesan

Instructions

Vinaigrette
Combine the oil, vinegar, mustard, salt and pepper in a covered jar and shake or in a bowl and whisk.

Veal Chop
Preheat the oven to 300 degrees F.

Take abone-in veal chop and pound to flatten a bit, not super thin like the veal scallop. Season with salt and pepper, dip in flour, beaten egg, and breadcrumbs, I prefer Panko.

Heat about one-half inch oil in a skillet over high heat. Once the oil wavers a bit, place the breaded chops in the hot oil. Cook about 3 minutes or until golden brown, turn and cook and other 3 minutes. or until golden brown.

Remove to a baking sheet, top each chop with a slice of fresh mozzarella and pop into the preheated oven for a 3 minutes.

Top with a crispy, peppery green salad of arugula, sliced red onion and tomatoes and cucumbers dressed in a simple red wine vinaigrette.

Garnish with shaved Parmesan cheese.

Notes

Alternatively, use our tricolor salad.

Stuffed Artichokes

This Stuffed Artichoke recipe was inspired by Buddy from the Food Network series Kitchen Boss” He stuffed the cleaned artichokes raw and then steamed them in chicken broth, it seemed logical and so much easier than cooking them, cleaning them, stuffing them and recooking them.

The nice thing about this stuffed artichoke is it can be prepped in advance. The filling made, covered and refrigerated. The artichokes prepped and refrigerated in acidulated (lemon and water to prevent oxidation) water.

 

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Stuffed Artichokes

The nice thing about this stuffed artichoke recipe is it can be prepped in advance. The filling and the artichokes prepped and kept separately in the refrigerator.

Scale

Ingredients

Large bowl of ice water
Juice of one lemon and lemon rinds
3 large or 6 small artichokes
1½ cups seasoned breadcrumbs
½ cup grated Parmesan cheese
½ cup minced shallots (2 large shallots)
½ cup minced celery, hearts and leaves (2 small center stalks)
½ cup chopped roasted red bell pepper (1 large pepper)
½ cup chopped fresh parsley
4 ounces minced prosciutto
3 garlic cloves, minced
1 teaspoon Kosher salt
½ teaspoon freshly ground pepper
¼ cup extra virgin olive oil
6 ounces fresh mozzarella, cut into ¼” cubes
23 cups chicken stock,
½ cup dry white wine
Parmesan slices, split

Instructions

Artichoke Preparation

Combine the lemon juice in a large bowl filled with ice water.

Cut the stems off each artichoke and trim the top by slicing off one-inch, which also helps expose the interior of the artichoke.

Take the lemon rind and rub it over the cut portions to prevent oxidation

Trim the tips off each leaf with a pair of kitchen shears or ordinary scissors and rub the lemon over the exposed cuts.

Stretch the center open and with the tip of a tablespoon remove all the hairy insides and discard.

Place each prepped artichoke and the lemon rinds in the acidulated water. At this point, you can cover and put in the refrigerator until you are ready to stuff and cook.

Filling

Combine the breadcrumbs, cheese, shallots, celery, pepper, parsley, prosciutto, garlic, salt, pepper, and olive oil in a large bowl.

Remove an artichoke, shake out the excess water, and spread the leaves. Place 1/3 (large artichokes) or 1/6 (small artichokes) of the cubed mozzarella in the center and in leaves around the artichoke. Now fill the artichoke with 1/3 or 1/6 of the breadcrumb mixture and set in a large Dutch oven.

Repeat procedure until all artichokes are stuffed. Add wine and enough chicken stock to come halfway up the sides of the artichokes.

Shave fresh Parmesan, using a vegetable peeler, over the top of each artichoke and spoon a little broth over the top.

Cover the pan, set over high heat until boiling, the reduce heat, and simmer for 40 minutes for large artichokes / 20 minutes for small artichokes or until the bottom is tender – insert a sharp blade through center filling into the bottom of the choke, they are ready when there is no resistance.

Remove each artichoke to a warm serving bowl, one-half a large artichokes per person or one small.

Serve with some of the broth in bottom of the bowl for dipping.