Vitello Alla Milanese Recipe

Inspired by Louis Ristorante & Bar

Time30m

Serves2

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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Main Ingredients

2 pieces Veal chop

1 cup 00 bread flour

2 large Eggs

1 cup Breadcrumbs

4 tbs Butter

10 leaves Fresh sage leaves

1 tsp Lemon zest

2 cups Arugula

For Balsamic Carrots

4 medium Carrots

3 tbs Aged balsamic vinegar

1 tbs olive oil

1 tsp Celtic sea salt

1 tsp white, green, and black pepper

Method

Preparation of the Veal

Prepare the Breading Stations

Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.

Bread the Veal

Dredge each veal chop in flour, dip in the beaten eggs, and then coat with breadcrumbs. Press the breadcrumbs onto the veal to adhere well.

Cook the Veal

In a large skillet, melt the butter over medium heat. Add the sage leaves and let them infuse the butter for a minute. Place the breaded veal chops in the skillet and sear for about 4-5 minutes on each side until golden brown.

Finish with Arugula

Remove the veal from the skillet and top with lemon zest and fresh arugula. Let the arugula wilt slightly from the heat of the veal.

Preparation of Balsamic Carrots

Prepare the Carrots

Peel the carrots and cut them into thin sticks or rounds.

Cook the Carrots

In a saucepan, heat olive oil over medium heat. Add the carrots and sauté for about 5 minutes.

Finish with Balsamic

Add balsamic vinegar, salt, and pepper to the pan. Cook for an additional 5-7 minutes until the carrots are tender and glazed.