Veal Milanese with Spring Vegetables and Carrot Puree

Veal Milanese with Spring Vegetables and Carrot Puree
Mia Castro of "Hell's Kitchen," is making a delicious dish and pairing it with an arugula salad.

Ingredients for Carrot Puree

  • 2 T olive oil
  • 2 C carrots, large diced
  • 1 ea. Shallot, minced
  • 1 ea. Garlic clove, minced
  • ½ C water
  • T.t. salt

Ingredients for Vegetable Sauté

  • 2 T olive oil
  • 1 ea. Shallot, minced
  • 1 C carrots, medium sliced, blanched, chilled
  • 1 C fava beans, blanched, chilled
  • 1 C radishes, sliced, blanched, chilled
  • 2 ea. Garlic cloves, minced
  • 3 T chives, sliced
  • T.t. salt

Ingredients for Arugula Salad

  • 3 C baby arugula
  • ¼ C Parmigiano Reggiano, grated
  • C cooked fava beans
  • 1 ea. Shallot, minced
  • 1 ea. Lemon
  • 1-2 T extra virgin olive oil
  • T.t. salt
  • T.t. black pepper, fresh cracked

Ingredients for Veal Milanese

  • 4 ea. 3-4 oz. cutlets, pounded to ⅙” thickness
  • 1 C AP flour
  • 3 ea. Eggs, beaten with 2 T water
  • ¾ C panko fine breadcrumbs
  • ¾ C Parmigiano Reggiano cheese, grated
  • ½ C olive oil
  • T.t. salt
  • ¼ C Parmigiano Reggiano, shaved
  • 4-8 lemon wedges


Carrot Puree

  1. In a medium pot, bring olive oil to medium heat. Sauté carrots, stirring until semi-tender.
  2. Add shallots and cook until translucent (no color).
  3. Add garlic, cook until aromatic (about 30 seconds).
  4. Add in water, bring to simmer. Cover. Cook for 8-10 minutes or until carrots are fork tender.
  5. Transfer to blender, puree at high speed for 1-2 minutes or until smooth and creamy.
  6. Season with salt. Reserve.

Vegetable Sauté

  1. In a large sauté pan, bring olive oil to heat. Sauté shallots until translucent.
  2. Add carrots, fava beans, and radishes. Sauté until hot and glossy. Season with salt. Do not overcook.
  3. Add garlic, sauté until aromatic.
  4. Add chives. Taste, and adjust seasoning. Reserve warm.

Arugula Salad

  1. Combine all ingredients in a medium bowl and toss until evenly coated. Adjust dressing with lemon juice/olive oil and seasoning with salt/pepper.

Veal Milanese

  1. To bread cutlets, arrange AP flour, egg, and mixed breadcrumbs/cheese respectively in 3 different shallow bowls. Season all with salt.
  2. Coat veal with all 3 in that order (eggs, then flour, then breadcrumbs/cheese).
  3. In a shallow sauté pan, over medium-high heat, place breaded cutlets in oil. Pan-fry on both sides until golden brown. Remove from oil, transfer to wire rack to drain oil (or dry paper towel), and season immediately with salt.
  4. Serve arugula salad over it, carrot puree besides, and vegetable sauté over carrot puree. Garnish with shaved parmesan and lemon wedges.

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