Milanese Veal
Main Dishes • Italian
Description
Recipe from the book by John Martin, Fast Cooking
Ingredients
- Carrot 10 oz
- Butter 5 oz
- Sugar 0 oz
- Veal Cutlets 4 pieces
- Wheat Flour 0 oz
- Chicken Egg 2 pieces
- Breadcrumbs 5 oz
- Young Spinach "Belaya Dacha" 15 oz
- Ocean salt to taste
- Ground Black Pepper to taste
- Garlic 1 clove
- Lemon 2 pieces
- Chopped Sage Leaves 2 spoons
Step-by-Step Guide
Step 1
Cut the carrot in half lengthwise. Place the carrot, 50 g of butter, and sugar in a pot, then pour in 200 ml of water. Bring to a boil, reduce the heat, and simmer until the carrot is tender and all the liquid has evaporated. This will take about 10–12 minutes.
Step 2
While the carrots are boiling, pound the steaks to a thickness of 5 mm. Season each with salt and pepper, coat in flour, dip in egg, and bread in breadcrumbs.
Step 3
Melt 50 g of butter in a skillet, add the steaks, and cook over medium heat for 2-3 minutes on each side until golden brown. Remove from the skillet and keep warm.
Step 4
Prepare the gremolata. Grate the garlic and lemon zest, and mix them with the parsley. Cut the lemons in half.
Step 5
In a large skillet, melt the remaining butter, add the spinach, and sauté for 1–2 minutes until the leaves wilt. Season with salt and pepper.
Step 6
Place a piece of veal on each plate along with the meat juices that have released. Next to it, add a spoonful of spinach and a spoonful of carrots. Sprinkle with gremolata and serve with lemon halves.
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