Veal Alla Milanese
From 'Chef's Table'
For the Veal:
Set up a breading station cutting board, egg wash, breadcrumbs, and container.
See chef for demo on cutting and pounding the veal chop flat.
Bread the veal milanese and layer with parchment paper in the container.
For the Lemon:
Dust the cut side of the lemon half with sugar and carmelize. Set aside.
For the pick up:
Fry the milanese at 350F until golden brown. Remove and season. Allow to drain excess oil.
Place the veal chop milanese on the oval platter.
In a bowl combine the arugala and cherry tomatos, season and dress with lemon and EVOO.
Stuff the radiccio leaf with the salad and allow to spill out over a potion of the milanese.
Garnish with the half lemon.
More Info: Kids Friendly