Veal Chop Milanese, Watercress, Citrus Vinaigrette

Recipe courtesy Chef Lynn Crawford, 2009
Show: Pitchin' In Episode: Oranges
TOTAL TIME: 55 min
Prep: 25 min
Inactive Prep: 20 min
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

CITRUS VINAIGRETTE:
  • 3 tablespoons orange juice
  • 2 tablespoons lemon juice
  • 1 teaspoon Djion mustard
  • 2 shallots, finely diced
  • 3/4 cup olive oil
  • Salt and freshly ground black pepper
    VEAL:
    • 1 cup orange juice
    • 1/2 cup plus 2 tablespoons olive oil
    • 2 tablespoons Dijon mustard
    • 2 shallots, thinly sliced
    • Four 10-ounce bone-in veal chops, pounded 1/4-inch thick
      SALAD:
      • 1 head frisee, cleaned
      • 1 bunch watercress, cleaned
      recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      For the vinaigrette: In a small mixing bowl, add the orange juice, lemon juice and mustard and shallots, and mix together. Whisk in the olive oil in a steady stream. Season with salt and pepper.

      For the veal: In a large bowl, mix the orange juice, 1/2 cup oil, mustard and shallots until combined. Place the veal chops in the marinade and refrigerate for 20 minutes.

      Take veal out of the marinade and lightly pat dry. Place the flour, eggs and breadcrumbs into three separate shallow bowls. Sprinkle the breadcrumbs with salt and pepper.

      Remove a veal chop from the marinade, allowing any excess liquid to drip off. Dredge the veal chop in the flour, shaking off any excess. Then dip into the egg mixture, and then cover with breadcrumbs. Repeat this with the remaining chops.

      Heat the remaining 2 tablespoons oil in a saute pan over medium heat. When the oil is hot, fry the veal until golden brown, about 3 minutes on each side. Remove from the pan onto paper towels to absorb any excess oil.

      For the salad: In a medium mixing bowl, place the orange segments, fennel, frisee and watercress. Pour the citrus vinaigrette over top and toss well. Divide the salad among four plates and place a veal chop on the salad.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Carnival Eats

      Get Cooking Channel on your TV.