Pat LaFrieda's Veal Milanese Recipe
We're very excited about renowned New York butcher Pat LaFrieda's new cookbook, the aptly named MEAT: Everything You Need To Know. In addition to a hearty lineup of LaFrieda's signature recipes,...
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Cooking tools:
- Oven
- Baking sheet
- Paper towel
- Wooden spoon
- Fork
- Mixing bowl
- Whisk
- Skillet
- Plate
- Measuring cup
- Dinner plate
- Chef's knife
- Cutting board
- Serving platter
- Measuring spoon
- Tongs
- Spatula
Ingredients
- 1 medium shallot
- 2 tablespoons fresh lemon juice
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon freshly ground black pepper
- 10 ounces breadsticks
- 2/3 cup fresh flat leaf parsley leaves
- 1 large clove garlic
- 5 large eggs
- 1/4 cup whole milk
- 1 1/2 cups all purpose flour
- 4 veal-end chops (about 3/4-pound each)
- Kosher salt
- freshly ground black pepper
- extra virgin olive oil for shallow frying
- 5 ounces baby arugula or baby mixed greens (about 4 big handfuls)
- 1 pint grape tomatoes
- 3 lemons
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