Veal Milanese With Arugula Salad And Roasted Maitake Mushrooms Recipes

VEAL MILANESE WITH ARUGULA, TOMATO, AND RED ONION SALAD

Steps:

• See Notes below for how to pound veal (or chicken or steak or pork) into cutlets. For the veal:
• Place the flour in a shallow pan and season with salt and pepper. Lightly beat the eggs and water in another shallow pan and season with salt and pepper. Combine the bread crumbs, thyme, and rosemary in a third shallow pan and season with salt and pepper.
• Arrange the flour, egg wash, and bread crumb pans in a line in front of you, and have a clean platter or pan ready to hold the dredged veal. Working with one piece at a time, season the veal with salt and pepper. Dip the cutlet in the flour, shaking off any excess, then in the egg wash, allowing the excess egg to drain back into the pan. Finally, dip the cutlet in the bread crumbs, pressing gently to coat evenly, and place on the clean platter or pan.
• Refrigerate for at least one hour, or up to six hours.
• Heat the olive oil in a large skillet over high heat. If your pan is not large enough for both pieces of veal, use two pans and divide the olive oil between them.
• When the oil is hot, add the veal and cook about 3 minutes per side, shaking the pan back and forth every 30 seconds or so to create a crisp, golden brown crust.
• Transfer the veal to a plate lined with several layers of paper towels to soak up any excess oil, and season with salt and pepper. For the salad:
• Combine the arugula, frisée, tomato, and onion in a mixing bowl. Toss the salad with the olive oil, the juice of half the lemon, salt, and pepper. To serve:
• Place the veal in the center of two plates, top with the salad, drizzle with the remaining lemon juice, and serve.

MUSHROOM MILANESE

Steps:

• Add the blended oil, garlic and kombu to a large saute pan and turn the heat on medium. Once the garlic is fragrant, add the portobello mushrooms. Allow the portobellos to confit, flipping every 5 minutes, until softened throughout, 15 to 20 minutes.
• Remove the portobellos from the oil and let cool.
• In a high-powered blender, combine the panko with the nori powder and mushroom powder. Quickly blend until mixed.
• Preheat the neutral oil in a deep fryer to 350 degrees F. Line a sheet tray with a wire rack.
• Set up a standard breading station with the flour, eggs and the panko/nori/mushroom powder mixture each in shallow dishes. Bread the mushrooms first in the flour, then the eggs and finally the panko mixture and fry until browned and crispy, about 5 minutes. Remove from the oil and drain on the wire rack. Season with salt and pepper.
• Slice, garnish with small dill sprigs and serve with the Mushroom Tartar on the side.
• Add the white button mushrooms, cream and salt to a medium saucepan and cook over medium heat until the mushrooms are softened, about 10 minutes. Strain the mushrooms over a small saucepan, then add them to a blender and blend into a paste. Carefully stream in the heated cream, blending, until the texture is similar to mayonnaise. Transfer to a bowl and fold in the pickles, capers, dill and parsley and season with salt and pepper. Chill in the refrigerator until ready to serve.

ARUGULA AND MUSHROOM SALAD

Steps:

• Whisk the mustard, vinegar, shallots, chives, 1/4 teaspoon salt and a few grinds of pepper together in a medium bowl. Gradually whisk in the oil to emulsify.
• Combine the arugula, endives and mushrooms in a salad bowl, and toss with the vinaigrette. Serve immediately.

Steps:

• Prepare the breadcrumbs by mixing them with the Parmesan, crushed garlic and finely chopped basil

VEAL MILANESE

Steps:

• In a small bowl, whisk together eggs, cheese and parsley. Season generously with salt and pepper. Pour into a large, shallow bowl or tray. Spread flour in a second shallow bowl and bread crumbs in a third. Set aside near stove.
• In a large mixing bowl, combine arugula, tomatoes and onion. Sprinkle with olive oil and lemon juice. Season with salt, and toss until leaves are coated. Dressing should be assertive and lemony. Set aside.
• Working one at a time, press each veal chop into flour on each side, then pat it off so that there is just a fine dust on veal. Dip chop into egg, coating both sides, and letting as much drain off as possible. Lay chop in bread crumbs, tapping it gently to make sure it gets coated, but ever so thinly. Flip it over, and coat the other side. Layer chops between waxed paper or parchment as you go.
• Heat oven to 175 degrees, and place a baking sheet on middle rack. Place a sauté pan large enough to fit 2 chops over medium-high heat. Pour in enough corn oil to generously cover base of pan. When oil shimmers (it should be very hot so the veal seizes immediately), add a chop and sauté until browned, 2 to 3 minutes. Turn and brown other side. Transfer to baking sheet, and keep warm in oven. Repeat with other chops.
• To serve, place chops on each of four large plates. Place a large handful of salad on top of each, making sure each gets enough tomatoes and onion. Serve with a wedge of lemon, for squeezing over the meat.

VEAL MILANESE

Steps:

• Pound chops between waxed paper with small heavy skillet to 1/4-inch thickness. Chops will be about 10 inches wide each. Season chops with salt and pepper. Set up an assembly line: a dish of flour, a shallow dish with beaten egg, a plate with bread crumbs combined with cheese and nutmeg.
• Add a thin layer of oil to a very large skillet over medium to medium-high heat. When oil is hot, add the first 2 pieces of veal. Cook 3 minutes on each side until evenly golden. Transfer to a serving platter and repeat with remaining veal. This dish is fine served at room temperature. Do not put cooked veal in a warm oven or you will dry it out. Also, do not cover the platter with foil it will trap steam and make the cutlets soggy. The reason this dish is perfect for small dinner parties is because it is very tasty eaten at room temperature and because the sauce is raw and cold. You never have to rush your guests to their seats.
• Combine tomatoes, onions, and basil and drizzle with extra-virgin olive oil. Season the raw sauce with coarse salt, to taste. Transfer to a small bowl and set on platter with veal. Garnish platter with lemon wedges.
• Top veal with a little squeeze of lemon juice and raw sauce and enjoy.

VEAL MILANESE WITH ARUGULA SALAD AND ROASTED MAITAKE MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F.
• Place the separated pieces of maitake mushrooms onto a baking sheet and toss with a little olive oil and salt and pepper. Roast until crispy, 15 to 20 minutes.
• Meanwhile, set a chop upright on a cutting board with the meaty side facing up. Using a thin sharp knife, cut into the meat and cut through the center, toward the bone. Stop short of the bone, then open up the meat like a book. Do not remove the meat from the bone; the bone itself will be at the center of the butterflied chop. Place the meat between sheets of parchment or plastic with a dab of water and gently and evenly pound the meat out with a meat mallet, flipping the meat a couple of times, until it's 1/4 to 1/8 inch thick. Season with salt and pepper.
• Set up a dredging station: Line up 3 shallow bowls on the counter. Spread flour in one, beat the eggs in the second, and mix the fine bread crumbs, panko, Parm, nutmeg, and salt and pepper to taste in the third.
• When the mushrooms are done, lower the oven temperature to 250 degrees F (leave the mushrooms in the oven). Place a wire rack over a rimmed baking sheet and set in the oven.
• In large cast-iron skillet, heat about 1/4 inch oil over medium-high heat.
• Coat the veal in flour and shake off the excess. Turn a chop in the egg, shaking off the excess, then press into the bread crumb mixture. Fry the chops, one at a time, until deep golden, about 3 minutes on each side. Keep the cutlets warm on the prepared baking sheet in the oven.
• Serve the veal with lemon for squeezing and a side of mushrooms. Place the Arugula Salad with Sage and White Balsamic Vinaigrette under or on top of each cutlet.
• In a small bowl, whisk the garlic, sage, shallot, lemon juice, vinegar, and honey. Still whisking, stream in the EVOO to emulsify. Season with salt and pepper. Put the greens and tomatoes in a large serving bowl, add the dressing, and toss to coat.