Recipe courtesy of Michael Lomonaco

Veal Chop Milanese with Tomato and Basil Vinaigrette

  • Level: Easy
  • Yield: 4 to 6 portions
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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


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. Set aside while you prepare the breading setup. Put the flour on a dish large enough to dredge the veal on. 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.

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.

Make the tomato vinaigrette by combining the diced tomato with the shredded basil leaves in a bowl. Stir in the lemon juice, whisk in the oil and season with salt and pepper. Set aside.

Heat the 1/3 cup olive oil in a large saute pan over medium heat. Cook the veal cutlets one at a time, or if they are small enough and your pan is large enough, two at a time. As you saute the veal, brown one side and keep the veal warm in a 250 degree oven while the rest are cooked. Serve the veal with a generous spoonful of the Tomato Basil Vinaigrette over the top.

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