Trattoria Il Mulino's Pan Seared Veal Milanese - WSMV News 4

Trattoria Il Mulino's Pan Seared Veal Milanese

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Pan Seared Veal Milanese
Arugula, Cherry Tomato, Onion

Veal Chop Milanese
Yield: 1 order
·    1 each 12 - 14 oz. veal rib chop
·    1 tsp. salt & freshly ground black pepper
·    1 Cup all-purpose flour
·    2 XL Eggs - whipped
·    2 Cups Seasoned Italian Bread Crumbs
·    1 Cup light olive oil
·    1.5 oz. baby arugula
·    2 oz. cherry tomatoes
·    1 oz. thinly shaved red onion
·    1 tsp. extra virgin olive oil
·    1 oz. aged balsamic vinegar
·    ½ lemon grilled for garnish
First, butterfly veal chop and pound until very thin. Season with salt and pepper then toss in flour. Dip into eggs, then into seasoned bread crumbs and set aside. Meanwhile, heat large saute skillet with light olive oil. When the temperature reaches 325 degrees Fahrenheit, place the chop in oil until nice golden color is achieved then flip over and brown on the opposite side and drain on paper towels to remove any excess oil. Place chop on to serving plate and toss arugula, tomatoes and red onion in extra virgin olive oil and top veal chop with salad. Drizzle with aged balsamic and garnish with grilled lemon half. Bellissimo!

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