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Dutch Milk-fed Veal Milanese

Ingredients

Serves 1 pax
2 pieces Huber’s Dutch Milk-fed Veal Chop
1 cup Flour 2 Eggs, beaten 2 cups Breadcrumbs 1/2 cup Flat leaf parsley, chopped finely 1/2 cup Parmesan cheese, grated Lemon, cut into wedges
Salt & pepper, to taste Salad
1/4 of a Red onion, very thinly sliced 2 cups Baby arugula
6 Roma tomatoes, halved 3 tbsps Extra virgin olive oil 1 tbsp Lemon juice 1-2 tsp Honey

Cooking Method

1. Butterfly veal chop and pound till approx. 6-8mm thin. Season with salt and pepper.
2. Toss parsley, Parmigiano Reggiano, some salt and pepper, and breadcrumbs to mix evenly.
3. Coat veal in flour, eggs then breadcrumbs and set aside.
4. Deep fry in oil for a total of 5-8 minutes, flipping once or twice for even frying. If veal is not fully submerged, use a spoon to baste it with hot oil.
5. In a small jar, add lemon juice, extra virgin olive oil and honey. Shake to emulsify before dressing salad.
6. Serve hot and enjoy! TIP: You can bread the veal up in advance and set it aside in the fridge. Remember to take it out 30 minutes before cooking so it can come to room temperature. Recipe by Chef Autumn.
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