Veal Milanese

By susanwadle

Ingredients

• 2 lbs veal medallions
• 8 ounces baby arugula
• 12 ounces tomatoes, diced
• 1 t parsley, chopped fine
• 2 ounces shaved Parmigianno Reggiano
• 1/2 ounce lemon juice
• 3 ounces Creme Fraiche
• 1 bulb fennel
• 1 ounce orange juice
• 2 cups Panko bread crumbs
• 4 ounces olive oil
• salt and pepper

Details

Servings 4

Preparation

Step 1

Season the veal with salt and pepper and lightly coat them with creme fraiche. Then dredge the medallions in the breadcrumbs. Pan or deep fry the veal until golden brown, then season lightly with salt and rest on a paper towel to absorb the residual oil.



Mix the diced tomatoes with 2 ounces of the olive oil, the parsley, a few drops of lemon juice, salt and pepper. Mix the arugula, the fennel, the orange juice, and the remaining olive oil together in a bowl and season.

Place two of the veal medallions on each of four plates. Divide the marinated tomatoes over the medallions. Top each with the salad mixture and then garnish with the parmigiano-reggiano. Veal should warm to room temperature.