The Milanese style of breading for frying is absolutely
the perfect method. The meat, in this case, is lightly floured, dipped in
eggs and finished with Italian bread crumbs. We serve our Milanese with
a simple artichoke and pecorino Romano cheese salad.
Preparation Time: 20 minutes plus brining time Serving
- 1/8 cup kosher salt
- 1/8 cup sugar
- 4 cups water, 1 cup ice cubes
- 1/2 to 1 cup all purpose flour
- 2 extra large eggs
- 1/2 to 1 cup Italian breadcrumbs
- 2 tablespoons extra virgin olive oil
- 4 veal scaloppini
- Mesculin mix or any spring lettuces
- marinated long-stem artichokes
- pecorino Romano cheese
- fresh lemons
|Click on picture for more images.
Start by heating 1 cup of water in a 4-cup glass measuring
cup in the microwave until just hot. Remove and carefully add
the kosher salt and sugar. Stir to dissolve. Add about 1 cup
of ice cubes and stir to melt. Fill the measuring cup up to
the 4 cup line. Place the veal in an airtight bowl large enough
to accommodate the 4 cups of water. Pour the brine over the
veal, cover, seal and refrigerate for 2 hours. Note that if
you are lucky enough to obtain freshly sliced veal scaloppini,
this step may not be necessary.
Remove the veal from the brine, if used, and dry thoroughly
with paper towels. Set aside. Set up a dredging station by putting
flour in one shallow dish, beat the 2 eggs well in another shallow
dish and put breadcrumbs in yet another shallow dish. Salt and
pepper both sides of the veal to taste. Coat both sides in the
flour, shake off excess and put in the eggs. Coat well, drain
off excess eggs and coat with the breadcrumbs. Lightly pack
the breadcrumbs to the veal. Set aside for at least 5 minutes
to allow the breadcrumb to absorb some of the egg.
Heat oil in a large skillet over medium-low heat. Add the
veal without crowding the pan and fry slowly about 5 minutes
each side, until browned and the coating appears slightly curly.
Remove to a rack to drain. Squeeze the juice of one lemon into
a bowl and add about 2 to 3 tablespoons of the marinated artichoke
liquid. Stir to combine. Drop in your lettuces and stir to coat.
Place veal on a plate and pile the dressed lettuces around it.
Add bite-sized pieces of marinated artichokes and shave the
pecorino Romano cheese over the salad. Serve with lemon wedges
to be squeezed over the veal.