Veal Milanese: Our Favorite Kind of Salad
Any salad is enhanced a thousand fold when it rests on a pillowy, crunchy cutlet of veal.
That was the case last night, when bae got a serious craving for milanese. We're not complaining.
Veal is expensive. We know. We hear you being like, "BROKE Kitchen, hmmm???"
But on a Sunday night, when you're back from weekend festivities and sick of spending money, it is still far more affordable (and responsible) to spend $20 on a locally sourced cut of meat than to go out to dinner in Brooklyn. And if that rent check has you really strapped or your conscience despises veal, you can certainly use chicken cutlets.
We still have some luscious beefsteak tomatoes from August that are syrupy sweet. It won't last long, so we decided this simple yet decadent meal was the perfect dinner to round out the weekend, with a bottle of freshly popped cote du rhone.
The key here is that acidic and fresh crunch paired with a fatty, warm slab of protein underneath. We don't say this often, but a meal like this does not require bread.
For the salad:
-1-2 beefsteak tomatoes, chopped into large chunks.
-1/2 red onion, diced finely
-extra virgin olive oil, 1 glug
-balsamic, 1 charitable splash
-1/2 head radicchio, roughly chopped (optional).
-1 handful fresh basil, roughly torn
Method:
1. Combine all ingredients in a bowl and set aside, allowing vinegar to sweeten onions.
For the cutlets:
-1/2 cup AP flour
-1 cup bread crumbs
-2-3 large brown eggs, whisked
-1 lb. veal cutlets, tenderized (pounded until thin).
-salt and black pepper.
Method:
1. Organize first three ingredients in separate bowls on your counter. Season bread crumbs with salt and pepper as well as some basil if you have extra.
2. Dip cutlets in flour, then egg wash then bread crumbs.
3. Coat the bottom of a large skillet in extra virgin olive oil over medium high heat.
4. Once oil is hot, place cutlets in oil and fry for approximately 8 minutes or until golden brown. Flip cutlets and fry until other side is golden brown (approximately 6 minutes).
5. Plate cutlets on a large platter; spoon tomato salad mix over the veal and serve.
