It’s time for Friday Night Bites and this recipe will make your mouth water! It comes from Chef Michael Symon for Wisconsin Cheese. I love the use of lighter panko breadcrumbs and the delicious mozzarella cheese. Your friends and family will love this simple and special meal that kicks off the weekend right! To check out more delicious recipes visit eatwisconsincheese.com >
Veal Chop Milanese
with Wisconsin Fresh Mozzarella
By Chef Michael Symon
Ingredients- serves 4
For the Salad:
- 1 garlic clove, minced
- 3 tablespoons balsamic vinegar
- Kosher salt and cracked black pepper
- 1/4 cup extra virgin olive oil
- 1 red onion, thinly sliced
- 1 cup grape tomatoes, halved
- 2 cups Wisconsin Fresh Mozzarella cheese, diced
- 3 cups arugula
- 12 fresh basil leaves
- Freshly shaved or grated Wisconsin Parmesan cheese for garnish
For the Chops:
- 4 12-ounce bone-in veal chops
- 2 cups all-purpose flour
- 4 large eggs
- 3 cups panko breadcrumbs
- 3/4 cup (about 3 ounces) Wisconsin Parmesan cheese, grated
- Kosher salt
- 1/4 cup olive oil
- 2 tablespoons unsalted butter
Start the salad: In mixing bowl, combine garlic, balsamic vinegar and salt. Slowly whisk in extra virgin olive oil. Add onion, toss to coat evenly and set aside to marinate 10 minutes.
Make the chops: While onions marinate, place veal chops on cutting board; cover with large pieces of plastic wrap. Pound chops with meat mallet to 1/4-inch thickness. Place flour, eggs and breadcrumbs in three separate bowls wide enough to accommodate the chops. Lightly whisk eggs. Stir 3/4 cup Parmesan cheese into breadcrumbs. Season chops with salt and pepper. Dredge chops in flour, shaking off excess. Dip chops in egg and then in breadcrumbs to uniformly coat.
Heat large sauté pan over medium and add olive oil and butter. When oil is hot, brown chops in pan until golden, about 3 minutes per side. Remove to paper towel-lined plate and set aside.
Finish the salad: In large bowl, toss grape tomatoes, Fresh Mozzarella cheese, salt and pepper to taste, arugula and basil. Add reserved vinaigrette and toss. Place veal chop in center of each plate and top with serving of salad. Sprinkle Parmesan cheese over. Serve immediately.
Enjoy and cheers to the weekend! Friday Night Bites is a weekly food series from the Partybluprints Blog.