Vitello Alla Milanese Recipe
veal chop “milanese style” seared with butter and sage and topped with lemon-scented arugula. served with balsamic carrots
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Ingredients
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Vitello alla Milanese
Method
Preparation
Prepare the veal
Pound the veal chops to an even thickness of about 1/2 inch. Season with salt and black pepper on both sides.
Breading process
Set up a breading station: place flour in one shallow dish, beaten eggs in another, and bread crumbs in a third. Dredge each veal chop in flour, dip in eggs, and coat with bread crumbs.
Cook the veal
In a large skillet, melt butter over medium heat. Add sage leaves and cook for about 1 minute until fragrant. Add the breaded veal chops and cook for 4-5 minutes on each side, until golden brown and cooked through.
Prepare the arugula topping
In a bowl, toss arugula with lemon zest. Season with a pinch of salt and black pepper.
