The Chef

Restaurants

Meals

Drinks

Restaurants›Jerry Longo’s Meatballs & Martini's›Veal Milanese Recipe

Veal Milanese Recipe

Name: Jerry Longo’s Meatballs & Martini's VEAL MILANESE Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces veal chops; 1 cup all-purpose flour; 2 large eggs; 1 cup breadcrumbs; 1 tsp salt; 1 tsp black pepper; 1 cup olive oil; 2 cups arugula; 1 cup cherry tomatoes; 1 medium red onion; 1 cup Parmigiano-Reggiano cheese; 3 tbs extra virgin olive oil (EVOO); 1 cup arborio rice; 4 cups chicken broth; 1 small onion; 1 cup white wine; 2 tbs butter; 1 cup Parmigiano-Reggiano cheese; to taste salt; to taste black pepper

Inspired by Jerry Longo’s Meatballs & Martini's

Time1h

Serves4

Veal on the bone pounded and breaded, topped with arugula, cherry tomatoes, red onion, shaved Parmigiano, EVOO, complemented with Parmigiano risotto

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Veal Milanese

4 pieces veal chops

1 cup 00 bread flour

2 large Eggs

1 cup breadcrumbs

1 tsp Celtic sea salt

1 tsp black pepper

1 cup olive oil

2 cups Arugula

1 cup Cherry tomatoes

1 medium red onion

1 cup Parmigiano-Reggiano cheese

3 tbs extra virgin olive oil (EVOO)

Parmigiano Risotto

1 cup arborio rice

4 cups Chicken broth

1 small Onion

1 cup White wine

2 tbs Butter

1 cup Parmigiano-Reggiano cheese

to taste Celtic sea salt

to taste black pepper

Method

Veal Milanese

Prepare the Veal

Pound the veal chops to about 1/2 inch thick using a meat mallet. Season with salt and pepper.

Bread the Veal

Dredge each veal chop in flour, shaking off the excess. Dip into beaten eggs, then coat with breadcrumbs, pressing gently to adhere.

Fry the Veal

In a large skillet, heat the olive oil over medium-high heat. Fry the breaded veal chops until golden brown and cooked through, about 3-4 minutes on each side. Drain on paper towels.

Prepare the Salad

In a bowl, combine arugula, halved cherry tomatoes, and thinly sliced red onion. Drizzle with EVOO and season with salt and pepper. Toss to combine.

Plate the Dish

Top the veal with the arugula salad and shaved Parmigiano. Serve immediately with Parmigiano risotto.

Parmigiano Risotto

Sauté Onions

In a saucepan, melt butter over medium heat. Add finely chopped onion and sauté until soft and translucent.

Cook the Rice

Add arborio rice to the onions, stirring to coat the grains. Pour in white wine and cook until absorbed.

Add Broth Gradually

Begin adding warm chicken broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 18-20 minutes.

Finish the Risotto

Stir in the grated Parmigiano-Reggiano, and season with salt and black pepper to taste. Remove from heat and let sit for a couple of minutes before serving.