Thursday, January 24, 2013

Veal Chop Milanese with Italian Salsa

I've gotten a few requests from readers looking for simple (yet chic) Valentine's Day dinner recipes. I HIGHLY recommend staying home and cooking together as going out on V-day usually means a sub par prefix menu and cheesy themed specials. Also, reservations can be a pain and it is so much nicer to be able to enjoy the evening at home, in peace, with a killer bottle of wine.


So back to those "simple recipe" ideas. Here is the first of a few that I will get up here in the next week or two before Valentine's Day.


When you go to your local grocery store or butcher, ask for 2 bone-in veal chops (my whole foods didn't have them in the meat case but they had some stored in a back walk-in fridge so if you don't see them, make sure to ask!)


 Next, if you want to keep things lighter, serve this with a beautiful baby kale or arugula salad tossed in olive oil and balsamic or red wine vinegar with a touch of kosher salt and cracked black pepper. If you are looking for something more hearty, roast up some colorful fingerling potatoes until crispy and finish them with a sprinkle of black truffle salt.

 So Simple. 

 So Heavenly.

Veal Chop Milanese with Italian Salsa
Serves 2

Ingredients
2 bone-in veal chops (pounded until 1/4 inch thick)
1 cup panko bread crumbs
1/2 cup grated parmesan reggiano (or grana padana)
1 cup cherry tomatoes, quartered
1/8 cup pine nuts, toasted
1 Tbsp capers
Fresh Basil
Fresh Oregano
1 Tbsp red wine vinegar
2 Tbsp Olive oil
Salt and Pepper, to taste
2 eggs
1/2 cup AP Flour

Method
1.  Put panko and parmesan in a food processor and process until fine. Season with salt and pepper. Taste it. Should be well-seasoned and nutty from the cheese.
2. Set up a dredging station. Crack the 2 eggs into a bowl and beat with a fork until well-combined. Using a sheet tray, place the AP flour on half of the tray and your panko-cheese mixture on the other half. Season your pounded chop with salt and pepper then dredge in flour followed by egg mixture followed by panko mixture. Set Aside.


3. Make your salsa. In a small bowl combine cut tomatoes, capers, toasted pine nuts, basil, oregano, red wine vinegar, olive oil, and kosher salt  (to taste). Set aside at room temperature and let these flavors merry together while you are finishing your veal chop.
4. Heat your oil in a stainless steel pan that is large enough to fit the entire chop flat in there (you want to ensure even frying). I like to use grapeseed oil for its neutrality and high smoke point. Make sure you've got enough oil to cover the bottom of the pan but you don't need too much more than that. Heat the oil until it is just starting to smoke - REALLY hot. Gently place your chop in the pan and fry for about 2-3 minutes on each side or until golden brown and crispy.


5. Pull chop from pan and serve immediately topped with your Italian salsa and side dish of choice - lightly dressed greens or roasted truffle potatoes.
6. Enjoy with wine!
 (recommended pairings: pinot noir, sangiovese, grenache, bordeaux blend)

That's a super delicious dinner in less than 15 minutes

 AND

you can make it together.

Tres Romantical!

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