Veal chop milanese with tomato and basil vinaigrette

4 servings

Ingredients

Quantity Ingredient
4 Rib veal chops, pounded to a
Thin paillard or cutlet with
Bone still
Attached
1 cup Flour
3 Eggs
¼ cup Milk
2 tablespoons Pure olive oil plus 1/3 cup
For sauteing
½ teaspoon Salt
½ teaspoon Ground black pepper
1½ cup Bread crumbs
¼ cup Chopped Italian parsley
¼ cup Grated Parmesan cheese
1 large Beefsteak tomato, about 3/4
To 1 pound, seeds removed
And cut into inch dice
8 To 10 basil leaves, hand
Shredded
3 tablespoons Fresh lemon juice
½ cup Extra virgin olive oil
Salt and fresh ground black
Pepper to taste

Directions

Pound the veal (or have the butcher do this ahead of time) to a ¼-inch thin and broad cutlet, leaving the bone still attached. Set aside while you prepare the breading setup. Put the flour on a dish large enough to dredge the veal on. Combine the eggs, milk, 2 tablespoons olive oil and salt and pepper in a large bowl or dish with sides high enough to hold the liquid and veal chops. Next, combine the bread crumbs, parsley and Parmesan cheese in a large flat casserole so that the process of breading may be kept neat and tidy.

Make the tomato vinaigrette by combining the diced tomato with the shredded basil leaves in a bowl. Stir in the lemon juice, whisk in the oil and season with salt and pepper. Set aside. Heat the ⅓ cup olive oil in a large saute pan over medium heat. Cook the veal cutlets one at a time, or if they are small enough and your pan is large enough, two at a time. As you saute the veal, brown one side and keep the veal warm in a 250 degree oven while the rest are cooked. Serve the veal with a generous spoonful of the Tomato Basil Vinaigrette over the top.

Yield: 4 to 6 portions

MICHAEL'S PLACE SHOW #ML1A41

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