From Michael Symon’s Live to Cook: Veal Chop Milanese with Arugula Salad
This is a very simple dish to make and is also one that works with all sorts of different meats, such as chicken, pork, beef, and most game. It makes a great late lunch or early dinner in the summertime when tomatoes and arugula are bountiful. The thing I love about it is you get some great texture from the standard breading, and the arugula salad keeps things light and flavorful. -- Michael Symon
- 4 bone-in veal chops, each 12 ounces
- 2 cups all-purpose flour
- 4 large eggs
- 2 cups panko bread crumbs
- 1/2 cup grated Parmesan cheese
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
- 2 tablespoons unsalted butter
- 1 garlic clove, minced
- Juice of 1 lemon
- 1/4 cup extra-virgin olive oil
- 1 red onion, thinly sliced
- 3 cups arugula
- 1 cup grape tomatoes, halved
- 12 fresh basil leaves
Put the veal chops on a cutting board and cover them with a large piece of plastic wrap. With a meat mallet, pound the meat to 1/4 inch thick.
Set up a breading station: In three separate bowls put the flour, eggs, and bread crumbs. Lightly whisk the eggs. Stir the Parmesan into the bread crumbs.
Season the veal chops liberally with salt and pepper. Dredge them in flour and shake off the excess, then dip them in egg, and then in bread crumbs to coat.
Heat a large sauté pan over medium heat and add the olive oil and butter. When the fat is hot add the veal chops and cook until golden brown, 4 to 6 minutes per side. Remove to paper towels to drain until ready to serve.
In a large mixing bowl combine the garlic, lemon juice, and 1 teaspoon salt. Whisk in the extra-virgin olive oil. Add the onion, toss to coat evenly, and let marinate for 10 minutes.
Add the arugula, tomatoes, and basil to the dressing and gently toss together.
To serve, place a veal chop in the center of each plate and top with salad.
From Publishers Weekly
Cleveland's most famous restaurateur, Symon is an iron chef on the Food Network, and he's got the personality to hang with Mario Batali and Bobby Flay. His fun, brash appeal often shines through in this collection of bold and surprisingly simple to master recipes. He doesn't hold back with the flavorings: a simple linguine with heirloom tomatoes is spiced with capers, anchovies and chili, and even veggie side dishes—peas and pancetta; Ohio creamed corn with bacon; crispy cauliflower with anchovy aioli—are decadent. Chapters on pickling and charcuterie are evidence that this is a legit chef's cookbook, but he makes such recipes as lamb bresaola, duck confit, and pickled ramps completely approachable. Though the prose feels dashed off (one paragraph says Symon's food is reliant on good technique and a few lines later claims it uses almost no technique whatsoever) and the design is occasionally forced (chapter contents and some headings are displayed in a font apparently meant to evoke Symon's many tattoos, but they're barely legible), the recipes are very strong. This volume is excellent for anyone who wants to cook like a chef without a lot of stress. (Nov.)
See all Editorial Reviews
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.