Milanese Veal Stew Recipes

Steps:

• Preheat oven to 175 degrees F.
• In a shallow dish, beat eggs and season with salt and pepper. Pour flour into another shallow dish. Mix together the bread crumbs, basil and thyme in a third shallow dish. Have ready one large plate.
• Season the veal with salt and pepper. Working with 1 piece of veal at a time, dip it first in the flour, shaking off excess. Next, place the floured veal into the beaten eggs, coating completely. Place the veal into the bread crumb mixture and gently press crumbs into the veal. Set aside on large plate and continue with remaining veal slices.
• In a large skillet with high sides, heat the oil to 375 degrees F. Have ready a baking sheet fitted with a rack. Carefully place 2 pieces of breaded veal in the hot oil and fry until golden brown on both sides, about 6 to 8 minutes total. Place cooked veal on rack, season with salt and place in oven to keep warm. Continue with remaining veal.
• Serve with lemon wedges.

Steps:

• Preheat the oven to 375 degrees F.
• For the veal: To pound the veal chops, line a cutting board with plastic wrap and place a chop on top. Place another piece of plastic wrap over the chop making sure it's completely covered. Use a meat mallet to pound the veal evenly, making sure the middle and the edges are the same size, about 1/2 inch in thickness. Remove plastic from the top and set the pounded chop aside; repeat with the rest of the chops.
• Set up 3 shallow baking dishes, one with the flour, one with the beaten eggs, and the third with the breadcrumbs, parsley and Parmesan. Season the flour, eggs and breadcrumbs generously with salt and pepper. Season each veal chop with salt and pepper on both sides. Dredge a chop in the flour. Shake off any excess flour and then dip it into the egg mixture and then into the breadcrumbs. Once the chop is in the breadcrumbs, use your hand to scoop the crumbs up and over the meat and press to make sure it adheres and evenly coats the chop. Repeat the breading procedure with the remaining chops.
• Heat a 12-inch skillet over medium-high heat and add 1/4 cup blended oil. When the oil is hot, add two of the breaded chops to the pan. Cook for 3 minutes or until golden brown, then turn the chops gently with tongs and cook for another 3 to 5 minutes on the other side. Lower the heat and add 2 tablespoons of butter. When the butter is almost brown, drizzle the juice of 1 lemon into the pan and over the crisp veal. Remove the chops and place them on a sheet pan. Drizzle the pan drippings over the veal. Repeat with the remaining 1/4 cup oil, remaining veal chops, remaining 2 tablespoons butter and remaining lemon juice.
• For the vinaigrette: In a small bowl, whisk together the olive oil, garlic and vinegar. Season to taste with salt and pepper.
• For the salad: In a medium bowl, combine the fennel, radishes, olives and tomatoes. Toss with a few spoonfuls of vinaigrette. Add the arugula just before serving and toss again.
• To serve: Place a veal chop on a serving plate and add some salad on top. Finish with a drizzle of olive oil and some Parmesan shavings. Repeat with remaining veal, salad and Parmesan and serve.

Steps:

• Pound chops between waxed paper with small heavy skillet to 1/4-inch thickness. Chops will be about 10 inches wide each. Season chops with salt and pepper. Set up an assembly line: a dish of flour, a shallow dish with beaten egg, a plate with bread crumbs combined with cheese and nutmeg.
• Add a thin layer of oil to a very large skillet over medium to medium-high heat. When oil is hot, add the first 2 pieces of veal. Cook 3 minutes on each side until evenly golden. Transfer to a serving platter and repeat with remaining veal. This dish is fine served at room temperature. Do not put cooked veal in a warm oven or you will dry it out. Also, do not cover the platter with foil it will trap steam and make the cutlets soggy. The reason this dish is perfect for small dinner parties is because it is very tasty eaten at room temperature and because the sauce is raw and cold. You never have to rush your guests to their seats.
• Combine tomatoes, onions, and basil and drizzle with extra-virgin olive oil. Season the raw sauce with coarse salt, to taste. Transfer to a small bowl and set on platter with veal. Garnish platter with lemon wedges.
• Top veal with a little squeeze of lemon juice and raw sauce and enjoy.

Steps:

• Melt the oil in a heavy casserole large enough to hold the veal in a single layer. Dust shank pieces with flour and lightly brown on all sides over medium heat. You may find the browning easier if you do not put all the shanks in the pan at once. Do not allow them to become dark or blackened. Remove the shanks from the casserole and lower heat.
• Preheat oven to 350 degrees.
• To the casserole, add onions, carrots and celery and saute, stirring until they begin to soften. Add garlic and saute a minute longer. Add wine and cook over medium-high heat, scraping the pan until all the brown bits clinging to it have dissolved. Stir in the tomatoes, stock and thyme.
• Return the shanks to the casserole, basting with the sauce. Season with salt and pepper, cover and bake in the preheated oven about one and one-half hours until the meat is tender when pierced with a fork. Baste the shanks several times during baking.
• Remove shanks to a serving dish and keep warm. Taste sauce and season with salt and pepper if necessary. If the sauce is too thin (it should be about the consistency of cream), place the pan on top of the stove and boil down the sauce for several minutes.
• Pour sauce over the shanks and top with a little of the gremolata. Pass the rest on the side.

Steps:

• I plastic bag toss flour with pepper.
• Add veal and shake to coat.
• In large skillet heat oil over high heat and brown veal in batches.
• Transfer to bowl with slotted spoon.
• Add wine to pan, cook scraping up brown bits from the bottom of pan for 4 minutes or until reduced by half.
• Add stock and simmer for 5 minutes.
• Add garlic, celery,carrots, leeks, onions, tomatoes, basil, thyme, italian seasoning and veal.
• Reduce heat to medium-low.
• Cover and cook stirring occasionally for about 1 hour or until the veal is tender.
• Stir in parsley, salt, lemon rind and lemon juice.

Steps:

• In a small bowl, whisk together eggs, cheese and parsley. Season generously with salt and pepper. Pour into a large, shallow bowl or tray. Spread flour in a second shallow bowl and bread crumbs in a third. Set aside near stove.
• In a large mixing bowl, combine arugula, tomatoes and onion. Sprinkle with olive oil and lemon juice. Season with salt, and toss until leaves are coated. Dressing should be assertive and lemony. Set aside.
• Working one at a time, press each veal chop into flour on each side, then pat it off so that there is just a fine dust on veal. Dip chop into egg, coating both sides, and letting as much drain off as possible. Lay chop in bread crumbs, tapping it gently to make sure it gets coated, but ever so thinly. Flip it over, and coat the other side. Layer chops between waxed paper or parchment as you go.
• Heat oven to 175 degrees, and place a baking sheet on middle rack. Place a sauté pan large enough to fit 2 chops over medium-high heat. Pour in enough corn oil to generously cover base of pan. When oil shimmers (it should be very hot so the veal seizes immediately), add a chop and sauté until browned, 2 to 3 minutes. Turn and brown other side. Transfer to baking sheet, and keep warm in oven. Repeat with other chops.
• To serve, place chops on each of four large plates. Place a large handful of salad on top of each, making sure each gets enough tomatoes and onion. Serve with a wedge of lemon, for squeezing over the meat.

Steps:

• Use a tenderiser or rolling pin to flatten the chops, leaving the bone attached, then trim away the fat.
• Beat the eggs, then mix in the basil, parmesan and some seasoning. Transfer the mixture to a plate or shallow bowl, then spread the breadcrumbs out on another plate. Dip each of the chops in the egg mixture, then immediately roll them in the breadcrumbs to thoroughly coat them. Repeat this process to give the chops a double layer of egg and breadcrumbs.
• Heat enough oil to cover the base of a large frying pan. Working in batches, fry the chops over a gentle heat for 3-4 mins each side, until the breadcrumbs turn a deep gold (you may need to add more oil to the pan as you go). Serve with a lemon wedge, some fried courgettes and a spring salad, if you like.