Recipe courtesy of Lynn Crawford

Veal Chop Milanese, Watercress, Citrus Vinaigrette

  • Level: Easy
  • Total: 55 min
  • Prep: 25 min
  • Inactive: 20 min
  • Cook: 10 min
  • Yield: 4 servings
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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


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

1 cup all-purpose flour

4 large eggs, beaten

1 to 2 cups plain breadcrumbs

Salt and freshly ground black pepper


3 oranges, peeled and segmented

1 bulb fennel, thinly shaved

1 head frisee, cleaned

1 bunch watercress, cleaned


  1. 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.