Ingredients
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
DIRECTIONS:
Carrot Puree
- In a medium pot, bring olive oil to medium heat. Sauté carrots, stirring until semi-tender.
- Add shallots and cook until translucent (no color).
- Add garlic, cook until aromatic (about 30 seconds).
- Add in water, bring to simmer. Cover. Cook for 8-10 minutes or until carrots are fork tender.
- Transfer to blender, puree at high speed for 1-2 minutes or until smooth and creamy.
- Season with salt. Reserve.
Vegetable Sauté
- In a large sauté pan, bring olive oil to heat. Sauté shallots until translucent.
- Add carrots, fava beans, and radishes. Sauté until hot and glossy. Season with salt. Do not overcook.
- Add garlic, sauté until aromatic.
- Add chives. Taste, and adjust seasoning. Reserve warm.
Arugula Salad
- 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
- To bread cutlets, arrange AP flour, egg, and mixed breadcrumbs/cheese respectively in 3 different shallow bowls. Season all with salt.
- Coat veal with all 3 in that order (eggs, then flour, then breadcrumbs/cheese).
- 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.
- Serve arugula salad over it, carrot puree besides, and vegetable sauté over carrot puree. Garnish with shaved parmesan and lemon wedges.