Veal Chop Milanese With Tomato And Basil Vinaigrette
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Veal Chop Milanese With Tomato And Basil Vinaigrette
Last updated 6/12/2012 12:58:52 AM. Recipe ID 21709. Report a problem with this recipe.
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      Title: Veal chop milanese with tomato and basil vinaigrette
      Yield: 4 Servings
      4    Rib veal chops, pounded to a
           Thin paillard or cutlet with
           Bone still
      1 c  Flour
      3    Eggs
    1/4 c  Milk
      2 tb Pure olive oil plus 1/3 cup
           For sauteing
    1/2 ts Salt
    1/2 ts Ground black pepper
  1 1/2 c  Bread crumbs
    1/4 c  Chopped Italian parsley
    1/4 c  Grated Parmesan cheese
      1 lg Beefsteak tomato, about 3/4
           To 1 pound, seeds removed
           And cut into
    1/2    -inch dice
      8    To 10 basil leaves, hand
      3 tb Fresh lemon juice
    1/2 c  Extra virgin olive oil
           Salt and fresh ground black
           Pepper to taste
  Pound the veal (or have the butcher do this ahead of time) to a
  1/4-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 1/3 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

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Recipe ID 21709 (Apr 03, 2005)

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