VEAL MILANESA

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Veal Milanesa image

Provided by Francis Mallman

Categories     Egg     Tomato     Sauté     Veal     Arugula

Yield Makes 6 servings

Number Of Ingredients 11

6 rib veal chops, trimmed, bones still attached
Salt and pepper
3 large eggs
2 large garlic cloves, minced
4 cups fresh breadcrumbs (from 8 slices firm white sandwich bread)
8 tablespoons olive oil
1/2 cup (1 stick) unsalted butter
1 bunch fresh arugula, torn into small pieces (about 1 cup)
6 medium tomatoes, cut into 1/2-inch-thick wedges, or 1 pint cherry tomatoes, halved
2 tablespoons red wine vinegar
Dijon mustard, for serving

Steps:

  • Gently pound cutlets to 1/8-inch thickness between 2 sheets of plastic wrap with flat side of meat pounder or with rolling pin. Pat dry and season with salt and pepper.
  • Beat together eggs and garlic in large shallow bowl. Place breadcrumbs in another large shallow bowl. Dip veal, 1 piece at a time, in egg mixture, letting excess drip off. Dredge in bread crumbs, pressing to coat completely. Repeat with remaining pieces of veal.
  • Heat butter and 2 tablespoons oil in large heavy skillet over moderately high heat, until foam subsides. Sauté chops in 2 batches (without crowding) until golden brown, about 2 minutes per side. Transfer to a paper-towel-lined platter and keep warm.
  • Toss arugula with vinegar in large bowl and season with salt and pepper. Add tomatoes and remaining 6 tablespoons oil and toss well. Serve chops with salad and mustard.

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