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
  • Category: Veal
  • Method: Panfry

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.

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