Veal Milanese w/ Grilled Vegetable Salad
Serves 4
Ingredients
For Spicy Tomato Jus
- 2 cups marinara sauce (use your favorite!)
- 2 cups chicken stock
- ½ tbsp minced garlic
- 1 tsp red pepper flakes
- 1 tsp chopped fresh basil
- 1 tsp chopped fresh parsley
- 2 tsp extra virgin olive oil
- 2 tsp kosher salt
For Breadcrumbs
- 1 loaf ciabatta bread, chopped
- extra virgin olive oil
- 1 tbsp oregano
- 2 tsp kosher salt
- 1 tbsp chopped parsley
- 1 tbsp chopped basil
- 2 tsp ground white pepper
- 4 oz grated Parmesan cheese
For the Vegetable Salad
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 red onion
- 1 tsp chopped parsley leaves
- ½ tsp ground cumin
- ½ tbsp minced garlic
- ½ tbsp kosher salt
- ½ head radicchio, coarsely chopped
- Herb Vinaigrette (listed below)
For Herb Vinaigrette
- ½ tbsp Dijon mustard
- fresh thyme leaves
- kosher salt to taste
- 1 tsp minced shallot
- fresh rosemary, chopped
- fresh parsley leaves, chopped
- white pepper to taste
- ½ cup red wine vinegar
- 1 cup extra virgin olive oil
For the Veal
- 1 stick unsalted butter, divided
- 4 veal medallions (5 oz each)
- 2 cups flour + salt & pepper for seasoning
- 5-6 large eggs
To Garnish
- arugula
- grated asiago cheese
How-to
Simmer Spicy Tomato Jus
- Simmer ingredients in medium saucepan over low heat for 5-10 minutes
Make Breadcrumbs
- Preheat oven to 450º
- Place ciabatta on a baking sheet and drizzle with olive oil
- Bake for 8-9 minutes or until browned
- Place baked bread cubes in a food processor and grind until they reach a fine consistency. Add kosher salt, oregano, parsley, basil, Parmesan, and white pepper to food processor and mix until ingredients are incorporated. Set aside
Grill Vegetables
- Remove the seeds and the pith from the peppers. Cut into quarters
- Cut onion into quarters
- Grill over high heat for 5-6 minutes, or until tender, turning often to grill all sides. If you do not have a grill, preheat oven to 475º and cook on a baking sheet until tender, about 8-9 minutes
Make Vinaigrette
- Meanwhile, in a mixing bowl, whisk together all vinaigrette ingredients except the olive oil. Slowly drizzle in the oil while whisking vigorously to form an emulsion. It helps to stick a towel under the bowl while mixing to prevent it from sliding around. Set aside
Assemble & Dress Salad
- Remove vegetables from grill and slice into smaller pieces (according to preference)
- Add to a large bowl with parsley, minced garlic, cumin, salt and radicchio
- Toss with dressing according to taste, and transfer to a platter to serve. If serving later, chill the salad and the dressing separately and dress right before serving
Cook Veal
- Pound veal medallions very thin between two pieces of plastic wrap
- Place 2 cups of seasoned flour (with salt and pepper) in a baking dish
- Whisk eggs together and place in another baking dish
- Heat 1 stick of butter over medium-high
- Dip 1 pounded medallion in flour, then eggs, then breadcrumbs. Add to pan of melted butter. Pan fry until the breadcrumbs are golden, about 3-4 minutes per side. Cook one at a time, and repeat with remaining cutlets. Melt additional butter on hand for pan frying, if needed
Plate
- Spoon tomato jus onto plates
- Place veal atop tomato jus, add vegetable salad
- Garnish veal with a small amount of fresh arugula and asiago cheese