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Veal Milanese

Veal Milanese

Chef Antonia Lofaso is making a delicious dish that will be perfect for the holidays.
Ingredients
  • 1 24 oz veal chop bone in pounded 2 inch thick
  • 2 eggs beaten
  • 1 cup AP flour
  • 2 cups Italian bread crumbs
  • *1 cup panko ground in robout coup, 1 cup grated pecorino cheese (preferably Locatelli)
  • 2 T chopped fresh Italian Parsley
  • 2T salt - for veal chop
  • 1t black pepper-for veal chop
  • 4 cups peanut oil for frying
  • juice of 1 fresh lemon
  • 3T evoo
Ingredients for Salad for Garnish
  • 1/4 fennel sliced thin (mandolin)
  • 2 breakfast radish thin sliced (mandolin)
  • 1 cup baby kale
  • 2 T picked Italian parsley
  • 2 T plucked basil
  • season with salt lemon juice and evoo

Directions

1. Pre heat oil in cast iron to 325

2. Season veal with salt and pepper
bread with flour then egg then bread crumb, with a spatula score the veal
fry for about 7 minutes on each side

3. Plate with seasoned salad mix and 2 grilled pieces of lemon

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