Veal Milanese with Crispy Potatoes and Rocket Salad
Veal Milanese with Crispy Potatoes and Rocket Salad
Ingredients
For the Veal Milanese
- 4 bone-in veal loin chop, about 1 meaty chop per person
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1/4 cup olive oil, plus more as needed for cooking
- 2 tablespoons unsalted butter
- 1/2 teaspoon sea salt, plus more as needed for seasoning
- 1 lemon, cut into wedges, for serving
For the Crispy Potatoes
- 8 potatoes, thinly sliced, 1-2 per person
- 8 cups water
- 1 tablespoon sea salt, for boiling potatoes
- 2 tablespoons olive oil
- 2 fresh rosemary sprigs
- 2 garlic cloves, lightly smashed
For the Rocket Salad
- 4 cups rocket (arugula)
- 1 cup cherry tomatoes, halved
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar, good quality
Instructions
- 1
Prepare the Veal: Take each bone-in veal loin chop and French trim the bones by scraping them with a knife to remove any meat or sinew. Place each veal chop down on a clean surface and cover it with a sheet of cling film. Using a meat mallet or rolling pin, pound out the meat evenly until it is nice and thin, about 1/4 inch thick.
⏱️ 10 min
- 2
Set Up Breading Station: Prepare three separate shallow bowls. Fill the first bowl with all-purpose flour, the second with the beaten eggs, and the third with panko breadcrumbs.
⏱️ 5 min
- 3
Bread the Veal: Take each thin veal cutlet and coat it completely with flour, dusting off any excess. Then, dip the floured cutlet into the beaten egg, allowing any excess egg to drip off. Finally, place the cutlet into the panko, pressing the panko firmly into both sides until the cutlet is fully coated. Repeat this process for all cutlets and set them aside on a plate or baking sheet.
⏱️ 10 min
- 4
Prepare Potatoes: Thinly slice the potatoes. Rinse the sliced potatoes thoroughly with cold water until the water runs clear. In a large pot, bring 8 cups of water to a simmer with 1 tablespoon of sea salt. Add the rinsed potatoes to the simmering water and boil for 3-4 minutes until slightly tender but still firm. Remove the potatoes from the water using a slotted spoon and spread them out on a clean kitchen towel or wire rack to steam dry completely.
⏱️ 10 min
- 5
Cook Veal and Potatoes Simultaneously: Heat two large pans over medium-high heat. Add 2 tablespoons of olive oil to each pan. To one pan (for the veal), add the 2 tablespoons of unsalted butter. Once the butter is melted and foaming, add one or two veal cutlets (depending on pan size) to that pan. In the second pan (for the potatoes), lay the dried potato slices flat in a single layer along with the fresh rosemary sprigs and smashed garlic cloves.
⏱️ 2 min
- 6
Cook Veal: Allow the veal to cook, basting continuously with the foaming butter across the bone and main surface of the cutlet. After approximately 3-4 minutes, flip the cutlet and continue to baste. Cook until the veal is golden brown and cooked through. Remove the golden veal Milanese from the pan and place it on a plate to rest while you cook the remaining cutlets, if any.
⏱️ 8 min
- 7
Cook Potatoes: Continue cooking the potatoes in the second pan, flipping occasionally, until they are golden brown and crispy all over. Remove the cooked potatoes from the pan and set them aside.
⏱️ 10 min
- 8
Prepare Salad: In a medium bowl, combine the rocket, halved cherry tomatoes, 1/4 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper. Drizzle with 2 tablespoons of olive oil and 1 tablespoon of good quality balsamic vinegar. Toss gently to combine.
⏱️ 5 min
- 9
Plate Up: Arrange the crispy potatoes first on each serving plate. Place the golden veal Milanese next to the potatoes. Serve the fresh rocket salad on the side. Season the veal cutlet with an additional pinch of sea salt and a good squeeze of fresh lemon juice before serving. Enjoy immediately!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Veal Milanese with Crispy Potatoes and Rocket Salad
For the Veal Milanese
- 4 bone-in veal loin chop, about 1 meaty chop per person
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1/4 cup olive oil, plus more as needed for cooking
- 2 tablespoons unsalted butter
- 1/2 teaspoon sea salt, plus more as needed for seasoning
- 1 lemon, cut into wedges, for serving
For the Crispy Potatoes
- 8 potatoes, thinly sliced, 1-2 per person
- 8 cups water
- 1 tablespoon sea salt, for boiling potatoes
- 2 tablespoons olive oil
- 2 fresh rosemary sprigs
- 2 garlic cloves, lightly smashed
For the Rocket Salad
- 4 cups rocket (arugula)
- 1 cup cherry tomatoes, halved
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar, good quality
Instructions
- 1
Prepare the Veal: Take each bone-in veal loin chop and French trim the bones by scraping them with a knife to remove any meat or sinew. Place each veal chop down on a clean surface and cover it with a sheet of cling film. Using a meat mallet or rolling pin, pound out the meat evenly until it is nice and thin, about 1/4 inch thick.
⏱️ 10 min - 2
Set Up Breading Station: Prepare three separate shallow bowls. Fill the first bowl with all-purpose flour, the second with the beaten eggs, and the third with panko breadcrumbs.
⏱️ 5 min - 3
Bread the Veal: Take each thin veal cutlet and coat it completely with flour, dusting off any excess. Then, dip the floured cutlet into the beaten egg, allowing any excess egg to drip off. Finally, place the cutlet into the panko, pressing the panko firmly into both sides until the cutlet is fully coated. Repeat this process for all cutlets and set them aside on a plate or baking sheet.
⏱️ 10 min - 4
Prepare Potatoes: Thinly slice the potatoes. Rinse the sliced potatoes thoroughly with cold water until the water runs clear. In a large pot, bring 8 cups of water to a simmer with 1 tablespoon of sea salt. Add the rinsed potatoes to the simmering water and boil for 3-4 minutes until slightly tender but still firm. Remove the potatoes from the water using a slotted spoon and spread them out on a clean kitchen towel or wire rack to steam dry completely.
⏱️ 10 min - 5
Cook Veal and Potatoes Simultaneously: Heat two large pans over medium-high heat. Add 2 tablespoons of olive oil to each pan. To one pan (for the veal), add the 2 tablespoons of unsalted butter. Once the butter is melted and foaming, add one or two veal cutlets (depending on pan size) to that pan. In the second pan (for the potatoes), lay the dried potato slices flat in a single layer along with the fresh rosemary sprigs and smashed garlic cloves.
⏱️ 2 min - 6
Cook Veal: Allow the veal to cook, basting continuously with the foaming butter across the bone and main surface of the cutlet. After approximately 3-4 minutes, flip the cutlet and continue to baste. Cook until the veal is golden brown and cooked through. Remove the golden veal Milanese from the pan and place it on a plate to rest while you cook the remaining cutlets, if any.
⏱️ 8 min - 7
Cook Potatoes: Continue cooking the potatoes in the second pan, flipping occasionally, until they are golden brown and crispy all over. Remove the cooked potatoes from the pan and set them aside.
⏱️ 10 min - 8
Prepare Salad: In a medium bowl, combine the rocket, halved cherry tomatoes, 1/4 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper. Drizzle with 2 tablespoons of olive oil and 1 tablespoon of good quality balsamic vinegar. Toss gently to combine.
⏱️ 5 min - 9
Plate Up: Arrange the crispy potatoes first on each serving plate. Place the golden veal Milanese next to the potatoes. Serve the fresh rocket salad on the side. Season the veal cutlet with an additional pinch of sea salt and a good squeeze of fresh lemon juice before serving. Enjoy immediately!
⏱️ 5 min