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ITALIAN VEAL MILANESE WITH SALSA VERDE

146

INGREDIENTS

  • 4 6 ounce veal escalopes (boneless veal meat)
  • 100g seasoned flour
  • egg, beaten
  • 200g breadcrumbs
  • 100g parmesa, finely grated
  • Oil and butter, to fry

For the salsa verde

    • 1 bunch flat leaf parsley
    • Handful of mint
    • 1 tbsp tarragon
    • 1 tbsp capers
    • 1 tbsp anchovies
    • 1 tbsp Dijon mustard
    • Olive oil

Directions

  1. Place the veal between 2 sheets of plastic wrap, pound and use a rolling pin until thin.
  2. Mix the parmesan and breadcrumbs together.
  3. Dip the chops in flour, then egg, then the cheesy breadcrumbs.
  4. Fry the veal in oil and butter for 3-4 minutes on each side.
  5. Blend all the salsa verde ingredients together in a food processor, adding enough oil to get the desired consistency.
  6. Serve the veal with a big spoonful of salsa verde.

* Serve with sautéed golden potatoes.