Veal Chop Milanese with Tomato and Basil Vinaigrette Recipe

Name: Veal Chop Milanese with Tomato and Basil Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 rib veal chops, pounded to a thin paillard or cutlet with bone still attached; 1 cup flour; 3 eggs; 1/4 cup milk; 2 tablespoons pure olive oil plus 1/3 cup for sauteing; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1 1/2 cups bread crumbs; 1/4 cup chopped Italian parsley; 1/4 cup grated Parmesan cheese; 1 large beefsteak tomato, about 3/4 to 1 pound, seeds removed and cut into 1/2-inch dice; 8 to 10 basil leaves, hand shredded; 3 tablespoons fresh lemon juice; 1/2 cup extra virgin olive oil; Salt and fresh ground black pepper to taste

Servings: persons

4 rib veal chops, pounded to a thin paillard or cutlet with bone still attached
1 cup flour
3 eggs
1/4 cup milk
2 tablespoons pure olive oil plus 1/3 cup for sauteing
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups bread crumbs
1/4 cup chopped Italian parsley
1/4 cup grated Parmesan cheese
1 large beefsteak tomato, about 3/4 to 1 pound, seeds removed and cut into 1/2-inch dice
8 to 10 basil leaves, hand shredded
3 tablespoons fresh lemon juice
1/2 cup extra virgin olive oil
Salt and fresh ground black pepper to taste

1
Pound the veal (or have the butcher do this ahead of time) to a 1/4-inch thin and broad cutlet, leaving the bone still attached.
2
Set aside while you prepare the breading setup.
3
Put the flour on a dish large enough to dredge the veal on.
4
Combine the eggs, milk, 2 tablespoons olive oil and salt and pepper in a large bowl or dish with sides high enough to hold the liquid and veal chops.
5
Next, combine the bread crumbs, parsley and Parmesan cheese in a large flat casserole so that the process of breading may be kept neat and tidy.
6
Make the tomato vinaigrette by combining the diced tomato with the shredded basil leaves in a bowl.
7
Stir in the lemon juice, whisk in the oil and season with salt and pepper.
8
Set aside.
9
Heat the 1/3 cup olive oil in a large saute pan over medium heat.
10
Cook the veal cutlets one at a time, or if they are small enough and your pan is large enough, two at a time.
11
As you saute the veal, brown one side and keep the veal warm in a 250 degree oven while the rest are cooked.
12
Serve the veal with a generous spoonful of the Tomato Basil Vinaigrette over the top.

642

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 rib veal chops, pounded to a thin paillard or cutlet with bone still attached, 1 cup flour, 3 eggs, 1/4 cup milk, and more.

Yes, Veal Chop Milanese with Tomato and Basil Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Veal Chop Milanese with Tomato and Basil Vinaigrette

How did you like this recipe?

Frequently Asked Questions