VEAL MILANESE WITH ARUGULA SALAD AND ROASTED MAITAKE MUSHROOMS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 400 degrees F.
- Place the separated pieces of maitake mushrooms onto a baking sheet and toss with a little olive oil and salt and pepper. Roast until crispy, 15 to 20 minutes.
- Meanwhile, set a chop upright on a cutting board with the meaty side facing up. Using a thin sharp knife, cut into the meat and cut through the center, toward the bone. Stop short of the bone, then open up the meat like a book. Do not remove the meat from the bone; the bone itself will be at the center of the butterflied chop. Place the meat between sheets of parchment or plastic with a dab of water and gently and evenly pound the meat out with a meat mallet, flipping the meat a couple of times, until it's 1/4 to 1/8 inch thick. Season with salt and pepper.
- Set up a dredging station: Line up 3 shallow bowls on the counter. Spread flour in one, beat the eggs in the second, and mix the fine bread crumbs, panko, Parm, nutmeg, and salt and pepper to taste in the third.
- When the mushrooms are done, lower the oven temperature to 250 degrees F (leave the mushrooms in the oven). Place a wire rack over a rimmed baking sheet and set in the oven.
- In large cast-iron skillet, heat about 1/4 inch oil over medium-high heat.
- Coat the veal in flour and shake off the excess. Turn a chop in the egg, shaking off the excess, then press into the bread crumb mixture. Fry the chops, one at a time, until deep golden, about 3 minutes on each side. Keep the cutlets warm on the prepared baking sheet in the oven.
- Serve the veal with lemon for squeezing and a side of mushrooms. Place the Arugula Salad with Sage and White Balsamic Vinaigrette under or on top of each cutlet.
- In a small bowl, whisk the garlic, sage, shallot, lemon juice, vinegar, and honey. Still whisking, stream in the EVOO to emulsify. Season with salt and pepper. Put the greens and tomatoes in a large serving bowl, add the dressing, and toss to coat.
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Cameron Walker
[email protected]This veal Milanese was a culinary abomination. The meat was tough and dry, and the crust was soggy.
Rick Shelley
[email protected]This veal Milanese was a complete failure. The meat was dry and tasteless, and the crust was burnt.
April mai
[email protected]This veal Milanese was a huge disappointment. The meat was tough and the crust was soggy.
Rajan Cb
[email protected]This recipe is a disaster. The veal Milanese was inedible.
Nepali Kuwait
[email protected]This veal Milanese was the worst I've ever had. The meat was dry and overcooked, and the crust was burnt.
Jody Mohamed
[email protected]I would not recommend this recipe to anyone. The veal Milanese was dry and tasteless.
Jayla Lewson
[email protected]This recipe was a waste of time and ingredients. The veal Milanese was tough and flavorless.
Thobani Wodumo
[email protected]I followed the recipe exactly, but the veal Milanese didn't turn out well. The meat was tough and the crust was soggy.
Muhammad Safi
[email protected]The veal Milanese was a bit bland, but the arugula salad and roasted maitake mushrooms were good.
Chris V√°squez
[email protected]This veal Milanese was a bit dry, but the arugula salad and roasted maitake mushrooms were delicious.
ishfaq Baloch official Balochi jhumar
[email protected]This dish was easy to make and turned out great! The veal was tender and juicy, and the crust was crispy. The arugula salad and roasted maitake mushrooms were also a great addition.
Span the Wiz
[email protected]Loved this veal Milanese! The meat was cooked perfectly, and the crust was crispy and flavorful. The arugula salad and roasted maitake mushrooms were also a nice touch.
Willie Edwards
[email protected]This veal Milanese was amazing! The meat was so tender and juicy, and the crust was perfectly crispy. The arugula salad and roasted maitake mushrooms were also a great addition. I would highly recommend this recipe.
Laylay Phillips
[email protected]This was my first time making veal Milanese, and it turned out great! The recipe was easy to follow, and the dish was delicious. I will definitely be making this again.
Kabiru Kb
[email protected]I made this veal Milanese for dinner last night, and it was a big hit with my family. The meat was tender and flavorful, and the crust was crispy. The arugula salad and roasted maitake mushrooms were also a nice addition.
Grace Costantine
[email protected]This dish was delicious! The veal was cooked perfectly, and the arugula salad and roasted maitake mushrooms were a great complement. I would definitely recommend this recipe to others.
Santosh Mandal
[email protected]I've made this veal Milanese recipe several times now, and it's always a hit with my family and friends. The meat is always tender and juicy, and the crust is always crispy. The arugula salad and roasted maitake mushrooms are also great additions to
Gatcha Rose
[email protected]This veal Milanese was cooked to perfection! The meat was tender and juicy, and the crust was golden brown and crispy. The arugula salad was a great addition, adding a refreshing touch to the dish. The roasted maitake mushrooms were also a nice touch