Veal Chop Milanese

5.0/5 rating (1 votes)
Veal Chop Milanese

As an Italian a "cutlet" or "milanese" are very common for a quick meal.  I love how some people get so excited when they see a Milanese on the menu as it does sound sexy and fancy but it is so easy!  

This recipe is very traditional. Some chefs like to add parmesan cheese in the breadcrumb mixture but I don't with the veal but I do with chicken.  I just like a simple veal cutlet then topped with a salad and drizzled with extra-virgin olive oil.

 

My 2 cents:  If you want to make this Paleo you can omit the breadcrumbs and combine mixed nuts and almond meal but to be honest with you it burns during the cooking process.  It is really worth wasting a good piece of meat?

I have tried it several times and it's really not that good!  I suppose "real" paleo caveman didn't dredge their veal in eggs then a nut mixture anyway but just cooked over a fire.  Therefore if you want to enjoy a true Italian Veal Milanese then enjoy it..  If anyone tells you they are 100% Paleo - they are full of crap!  This recipe is so yummy and I hope you enjoy.

 

Ingredients

  • 2 bone in veal chops, 8-12 ounces each
  • 1 ½ teaspoon sea salt, plus more
  • 1 teaspoon freshly ground pepper, plus more
  • 2 large eggs
  • 1 cup Italian style bread crumbs
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 2 teaspoons shallots, finely minced
  • 1 lemon juiced
  • 3 tablespoons extra-virgin olive oil
  • 2 cups baby arugula
  • 1/2 cup thinly sliced red onion
  • Kalamata olives
  • Feta cheese

Directions

  1. Take the veal chops and place on a clean work board then cover with clear wrap.  Pound using a mallet until it’s about 1/4 inch thick.

     

  2. Season both sides with salt and pepper.

     

  3. Preheat oven to 300 degrees.

     

  4. Take a baking dish and whisk in the eggs.  In another baking dish or large plate and combine the bread crumbs, garlic powder, thyme and parsley.

     

  5. Dip each veal chop into the egg then coat both sides with the seasoned breadcrumbs.

  6. Take a large oven safe sauté pan over medium-high heat.

     

  7. Once the pan is hot add in olive oil and butter. Let the butter get hot but not brown.

     

  8. Add the coated veal chops into the hot pan and cook each side for 3 minutes until brown and crispy.

     

  9. Place pan in the oven for 15 minutes.

     

  10. Meanwhile make your arugula salad.

     

  11. In a large bowl add in shallot, extra-virgin olive oil and lemon juice then top with baby arugula and toss around using tongs.

     

  12. Add in remaining ingredients.

     

  13. Take the veal out of the oven and place on a platter then top with your salad.

     

  14. Drizzle a little extra-virgin olive oil over the veal before serving!

     

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