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Chef Antonia Lofaso is making a delicious dish that will be perfect for the holidays.
Veal Milanese
Course:
Dinner
Seasonal Event:
Christmas
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

SALAD 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. Preheat 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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