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:
- Preheat oil in cast iron to 325
- 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
- Plate with seasoned salad mix and 2 grilled pieces of lemon