I live in the Pordenone province near Venice from 76 to 82. One of my favorite places to eat was a little family place called Orsini's in Maniago. No menu, just an all day mangari e tutto per se ! Course after course of awesome food with either a house lambrusco or tocai to wash it down............
Have you a recipe for Veal Ala Milanese" ?........so much for healthy meals eh.......Stay Safe !
I know you have asked for Veal Ala Milanese, but I couldn't pass this bad boy up..
Why not eat this delishious meal while I dig around for my favorite Milanese recipe..
Veal with Sage and Asparagus Scaloppine
- 12 slices of veal (scaloppine-sized)
- 6 slices prosciutto ham
- 12 fresh sage leaves
- 1/2 cup quality white wine
- 1/4 cup soy flour (I know it's hard to find, and a bit pricey, go ahead and use all purpose, and live a little)
- salt and freshly ground pepper
- 2 bunches asparagus
- 1/4 cup extra virgin olive oil
1) Trim asparagus half an inch from the bottom (while still bunched). Cut asparagus four inches from the top. Wash tips and trimmed bottoms of asparagus. Boil trimmed bottoms of asparagus for 15-20 minutes in two cups of water.
2) Prepare a tray, with sprinkled salt, pepper and flour. Cover the tray with scaloppine. Place one sage leaf on the center of each scaloppine and cover each with a half a slice of prosciutto. Sprinkle with flour. Pound each piece of veal with your hand to make the prosciutto stick to the meat.
3) Sauté asparagus tips in two tablespoons of oil for one minute. Add one-quarter cup of asparagus broth (discard trim). Season broth with salt; cook for 2-3 minutes.
4) In the meantime, heat the remaining oil in a large pan and place slices (prosciutto side down) into the pan. If skillet is large enough to accommodate all 12 slices, do so, or cook in batches. Cook for 2 minutes on each side. Drizzle with white wine and reduce until sauce thickens.
5) Arrange 4-5 asparagus on the plate in a fan design and overlap slices of veal at the bottom of the fan. Drizzle sauce and a little olive oil over the veal and serve immediately.
Serves 4 to 6 lucky folks.. ;)
You asked.. I delivered...
Veal Chop Milanese With Tomato And Basil Vinaigrette
- 4 veal rib chops
- 1 cup flour (you could sub. soy flour)
- 3 med. eggs
- 1/4 cup whole milk
- 2 Tbls pure olive oil, for sautéing, plus 1/2 cup extra-virgin olive oil
- 1/2 Tsp salt
- 1/2 Tsp freshly ground black pepper
- 1 1/2 cups bread crumbs (yes, I know)
- 1/4 cup Italian parsley, chopped
- 1/4 cup Parmesan cheese, freshly grated
- 1 large beefsteak tomato (about 1 lb), seeded , cut into 1/2' dice or a 14 oz can diced, screw the seeds.. :-)
- 8 fresh basil leaves - (8 to 10), hand shredded
- 3 Tbls fresh lemon juice
- 1/2 cup extra-virgin olive oil
- Salt, to taste
- Fresh ground black pepper, to taste
1) Pound the veal (or put on a portable cast and ask your butcher to do it), to a 1/4 inch thin and broad cutlet, leaving the bone still attached. Set aside while you prepare the breading setup.
2) Put the flour in a pie tin. 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.
3) 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. (I can't stand a mess..Bwhahahahha...sorry, I digress)
4) 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.
5) Heat the 1/3 cup olive oil in a large sauté 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 sauté 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.
Yields 4 to 6 servings... and after all of this work, they had better lick the plates, the funny thing is they usually do..*<]8-)