Veal milanese is a panfried veal scallop or bone-in chop topped with a peppery green salad of arugula with a tangy 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
4 bone-in veal chops
1 cup all-purpose flour
3 large eggs, beaten
2 cups plain breadcrumbs or Panko
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
Combine the oil, vinegar, mustard, salt and pepper in a covered jar and shake or in a bowl and whisk.
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.
Alternatively, use our tricolor salad.