Veal Chops Milanese | Emeril Lagasse
Veal Chops Milanese is a classic dish and a Lagasse family favorite. Pounded thin, breaded, and shallow-fried, it is finished in the oven for a quick to prepare dinner that is served with an arugula and tomato salad dressed with a lemon vinaigrette.
VEAL CHOPS MILANESE
SERVES 4
When veal chops like this are served in Italy, you have the option of having the chopped arugula on top or on the side, but always with a squeeze of fresh lemon. Now, there are a couple of special directions in this recipe that will help you achieve perfect results. First, you need to pound the chops really thin, to just ¼-inch thickness, then cook them in clarified butter. This way, the chops are going to have a great flavor that just can’t be reached any other way. It’s definitely worth the extra effort to clarify your own butter.
Four 12-ounce bone-in veal chops
2 tablespoons plus 2 teaspoons Emeril’s Essence
1 cup all-purpose flour
1 cup fine dried bread crumbs
2 large eggs
1 cup whole milk
½ cup clarified butter (see cook’s note)
1 bunch arugula, stemmed, washed, patted dry, and chopped (about 1 ½ cups)
4 ripe plum tomatoes (about 1 ¼ pounds), cored and chopped
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 lemon, cut into 4 wedges
One at a time, using a thin sharp knife, cut a slit into the side of the meaty part of each chop, about 3 inches long and 1 inch deep, being careful not to cut all the way through to the bone. Gently open out the chop so the meat surface is about twice as wide as before. Place the chop between two large pieces of plastic wrap on a work surface. Using a flat meat mallet, pound the meat until ¼ inch thick.
Preheat oven to 200 degrees. Season both sides of each chop with ½ teaspoon of Essence. Combine flour with 1 tablespoon of the Essence in a shallow bowl. Place bread crumbs in a second shallow bowl and season with the remaining 1 tablespoon Essence. Combine eggs and milk in a third shallow bowl and whisk to blend. Working with one chop at a time, dredge chop in seasoned flour and shake off excess. Dip in egg wash, and then coat both sides with the bread crumbs. Set on a baking sheet. Repeat the process with remaining chops.
Heat clarified butter in a large, heavy nonstick skillet over medium-high heat. Two at a time, add the chops and cook until golden brown, about 3 minutes per side. Cut into a chop at the bone to check for doneness--they should be barely pink. Using a slotted spatula, transfer chops to a baking sheet and keep warm in the oven while you cook the other chops.
Meanwhile, toss the arugula, tomatoes, olive oil, lemon juice, salt, and pepper in a large bowl.
Place a chop on each plate. Mound a portion of the arugula salad on top of each chop, and serve with a lemon wedge on the side.
COOK’S NOTES:
What makes clarified butter so great is its higher smoke point. This means you can cook meats and fish at a higher temperature than with regular butter, making it ideal for panfrying. By clarifying the butter during a slow cooking process, you’re able to strain out the milk solids that burn quickly, as well as the water and salt.
To make your own clarified butter at home, just cut unsalted butter into 1-inch pieces and melt it slowly over low heat in a heavy saucepan. Remove the pan from the heat and let the melted butter stand for 5 minutes. Skim the foam from the top, and slowly pour the clarified butter into a container, discarding the milky solids in the bottom of the pan. You’ll lose about one-quarter of your original butter amount during the process. Clarified butter will keep tightly covered in the refrigerator for about one month.
EMERIL’S ESSENCE
MAKES ⅔ CUP
2 1/2 tablespoons paprika
2 tablespoons coarse salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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A Recipe for Veal Cutlets With Provel Cheese Sauce : Italian Recipes
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Veal cutlets with provel cheese will require a few other key ingredients, like the right type of bread crumbs. Get a recipe for veal cutlets with provel cheese with help from an experienced culinary professional in this free video clip.
Expert: Chef Silvio Suppa
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Bio: Chef Silvio Suppa, along with his wife Vittoria, formed the backbone of Del Monaco's, the legendary eatery that dominated New Haven's Wooster Street from 1972 to 1997.
Filmmaker: Sean Tracy
Series Description: You don't have to hop on a plane whenever you want to enjoy some nice, delicious Italian cooking. Learn about Italian recipes with help from an experienced culinary professional in this free video series.
Veal Marsala (Scaloppine al Marsala)
Print Recipe + Tips -
(All Recipes have step by step photos)
Veal Marsala is an Italian-American classic, veal cutlets in a rich and flavourful sauce made with Marsala wine, mushrooms and parsley. Super comforting and easy to make, serve it with mashed potatoes and green beans.
Ingredients
8 veal cutlets
¼ cup flour for dredging
2 tbsp butter 30g
2.5 cups Crimini mushrooms sliced (170g) aka chestnut mushrooms UK
2 cloves garlic finely chopped
1.5 cups chicken stock low sodium (375ml)
½ cup Marsala wine 125ml
1-2 tbsp fresh parsley finely chopped
2-3 tbsp olive oil
Salt and pepper
Instructions
Season the veal with salt and pepper and slightly press it in so it sticks. Sprinkle the flour on a plate and dredge each piece of veal in the flour until lightly coated, shake off any excess.
Heat the olive oil in a large skillet or frying pan and fry the veal for 1 minute on each side until browned and cooked through, you’ll need to do this in batches and add more oil as needed. Remove from the pan and set aside on a plate.
Add the butter to the pan, once melted add the mushrooms and sprinkle with a little salt. Fry the mushrooms for around 5-7 minutes until the excess moisture has been released and they start to cook down.
Add the garlic and fry for 1 more minute. Add the marsala and let it simmer until the liquid has reduced by half. Add 1.5 cups (375ml) of chicken stock.
Simmer the sauce for 5-7 minutes until it starts to thicken. Add the veal back into the pan to warm through.
Serve the veal with a sprinkling of freshly chopped parsley.
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Veal Sofrito - Delicious Veal Chops
Veal is so tender and tasty and my Veal Sofrito recipe is so easy to make and the end result is absolutely delicious :) You can do it - hope you give this recipe a try.
Ivo’s Veal Sofrito
Ingredients:
• 2 average-sized Veal Chops (approx. ¾ lb each i.e. approx.. 340 gm each)
• Semolina flour or all-purpose white flour, approx. ¼ cup (enough to coat each side of the chops)
• Extra Virgin Olive Oil (EVOO) enough to coat the bottom of your pot
• 1 garlic clove, minced
• 3 – 4 mushrooms, cut in half
• 3 – 4 sundried tomatoes
• 1 bay leaf
• ½ tsp thyme (optional)
• 2/3 cup red wine vinegar
• 2 cups beef broth (alternate chicken broth)
• Salt and Pepper to taste
Method
• Coat each veal chop with the flour, on both sides
• Add EVOO to a Dutch oven or alternate pot
• Add the veal chops and lightly sauté, approx. 1 min per side, just enough to brown each side. Remove and set aside.
• Add minced garlic to the same Dutch oven (pot) and cook on med or med/high for 30 seconds
• Then add the mushrooms, sundried tomatoes, bay leaf and thyme. Cook for approx. 1 minute
• Then add the wine vinegar and beef broth, and bring to a boil.
• Season veal chops on both sides, with salt and black pepper to taste, add to the pot and submerge them in the brine
• Cook on med heat for 3minutes with lid on then simmer for 30 more minutes with lid off
• Remove chops from Dutch oven/pot and drizzle the brine over top, reserving the remaining brine as q gravy, to be served at the table
• Serve and enjoy – it’s delicious
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Veal Sofrito - Delicious Veal Chops
Veal Milanese Recipe | How to make authentic Veal Milanese
How To Make authentic Veal Milanese
Original Italian recipe
Veal Milanese Recipe for 3 people
Ingredients:
3 veal chops
4 eggs
200g bread crumbs
300g clarified butter
salt
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Jacques Pépin's Veal with Caper and Sage Sauce
Chef, cookbook author, and television host Jacques Pépin demonstrates how to make Veal with Caper and Sage Sauce, a recipe from his new cookbook, Essential Pépin.
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Jacques Pépin's Veal with Caper and Sage Sauce