Veal Milanese With Arugula Salad And Vodka Sauce Recipes

VEAL MILANESE

Steps:

• Preheat the oven to 375 degrees F.
• For the veal: To pound the veal chops, line a cutting board with plastic wrap and place a chop on top. Place another piece of plastic wrap over the chop making sure it's completely covered. Use a meat mallet to pound the veal evenly, making sure the middle and the edges are the same size, about 1/2 inch in thickness. Remove plastic from the top and set the pounded chop aside; repeat with the rest of the chops.
• Set up 3 shallow baking dishes, one with the flour, one with the beaten eggs, and the third with the breadcrumbs, parsley and Parmesan. Season the flour, eggs and breadcrumbs generously with salt and pepper. Season each veal chop with salt and pepper on both sides. Dredge a chop in the flour. Shake off any excess flour and then dip it into the egg mixture and then into the breadcrumbs. Once the chop is in the breadcrumbs, use your hand to scoop the crumbs up and over the meat and press to make sure it adheres and evenly coats the chop. Repeat the breading procedure with the remaining chops.
• Heat a 12-inch skillet over medium-high heat and add 1/4 cup blended oil. When the oil is hot, add two of the breaded chops to the pan. Cook for 3 minutes or until golden brown, then turn the chops gently with tongs and cook for another 3 to 5 minutes on the other side. Lower the heat and add 2 tablespoons of butter. When the butter is almost brown, drizzle the juice of 1 lemon into the pan and over the crisp veal. Remove the chops and place them on a sheet pan. Drizzle the pan drippings over the veal. Repeat with the remaining 1/4 cup oil, remaining veal chops, remaining 2 tablespoons butter and remaining lemon juice.
• For the vinaigrette: In a small bowl, whisk together the olive oil, garlic and vinegar. Season to taste with salt and pepper.
• For the salad: In a medium bowl, combine the fennel, radishes, olives and tomatoes. Toss with a few spoonfuls of vinaigrette. Add the arugula just before serving and toss again.
• To serve: Place a veal chop on a serving plate and add some salad on top. Finish with a drizzle of olive oil and some Parmesan shavings. Repeat with remaining veal, salad and Parmesan and serve.

VEAL MILANESE WITH ARUGULA SALAD AND ROASTED MAITAKE MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F.
• Place the separated pieces of maitake mushrooms onto a baking sheet and toss with a little olive oil and salt and pepper. Roast until crispy, 15 to 20 minutes.
• Meanwhile, set a chop upright on a cutting board with the meaty side facing up. Using a thin sharp knife, cut into the meat and cut through the center, toward the bone. Stop short of the bone, then open up the meat like a book. Do not remove the meat from the bone; the bone itself will be at the center of the butterflied chop. Place the meat between sheets of parchment or plastic with a dab of water and gently and evenly pound the meat out with a meat mallet, flipping the meat a couple of times, until it's 1/4 to 1/8 inch thick. Season with salt and pepper.
• Set up a dredging station: Line up 3 shallow bowls on the counter. Spread flour in one, beat the eggs in the second, and mix the fine bread crumbs, panko, Parm, nutmeg, and salt and pepper to taste in the third.
• When the mushrooms are done, lower the oven temperature to 250 degrees F (leave the mushrooms in the oven). Place a wire rack over a rimmed baking sheet and set in the oven.
• In large cast-iron skillet, heat about 1/4 inch oil over medium-high heat.
• Coat the veal in flour and shake off the excess. Turn a chop in the egg, shaking off the excess, then press into the bread crumb mixture. Fry the chops, one at a time, until deep golden, about 3 minutes on each side. Keep the cutlets warm on the prepared baking sheet in the oven.
• Serve the veal with lemon for squeezing and a side of mushrooms. Place the Arugula Salad with Sage and White Balsamic Vinaigrette under or on top of each cutlet.
• In a small bowl, whisk the garlic, sage, shallot, lemon juice, vinegar, and honey. Still whisking, stream in the EVOO to emulsify. Season with salt and pepper. Put the greens and tomatoes in a large serving bowl, add the dressing, and toss to coat.

VEAL MILANESE

Steps:

• Pound chops between waxed paper with small heavy skillet to 1/4-inch thickness. Chops will be about 10 inches wide each. Season chops with salt and pepper. Set up an assembly line: a dish of flour, a shallow dish with beaten egg, a plate with bread crumbs combined with cheese and nutmeg.
• Add a thin layer of oil to a very large skillet over medium to medium-high heat. When oil is hot, add the first 2 pieces of veal. Cook 3 minutes on each side until evenly golden. Transfer to a serving platter and repeat with remaining veal. This dish is fine served at room temperature. Do not put cooked veal in a warm oven or you will dry it out. Also, do not cover the platter with foil it will trap steam and make the cutlets soggy. The reason this dish is perfect for small dinner parties is because it is very tasty eaten at room temperature and because the sauce is raw and cold. You never have to rush your guests to their seats.
• Combine tomatoes, onions, and basil and drizzle with extra-virgin olive oil. Season the raw sauce with coarse salt, to taste. Transfer to a small bowl and set on platter with veal. Garnish platter with lemon wedges.
• Top veal with a little squeeze of lemon juice and raw sauce and enjoy.