Veal Milanese
4 servings
20 minutes
Recipe from James Martin's book Fast cooking
1
Cut the carrot in half lengthwise. Place the carrot, 50 g of butter, and sugar in a pot, and add 200 ml of water. Bring to a boil, reduce heat, and cook until the carrot is soft and all the liquid evaporates. This will take about 10-12 minutes.
- Mini carrots: 300 g
- Butter: 150 g
- Sugar: 25 g
2
While the carrots are boiling, pound the steaks to a thickness of 5 mm. Season each with salt and pepper, coat in flour, dip in egg, and bread in breadcrumbs.
- Veal chops: 4 pieces
- Wheat flour: 50 g
- Chicken egg: 2 pieces
- Breadcrumbs: 100 g
- Sea salt: to taste
- Ground black pepper: to taste
3
Melt 50 g of butter in a pan, add the steaks and fry for 2-3 minutes on each side until golden brown. Remove from the pan and keep warm.
- Butter: 150 g
4
Prepare gremolata. Grate garlic and lemon zest, mix with parsley. Cut lemons in half.
- Garlic: 1 clove
- Lemon: 2 pieces
- Chopped parsley: 2 tablespoons
5
In a large skillet, melt the remaining butter, add the spinach and sauté for 1-2 minutes until the leaves wilt. Season with salt and pepper.
- Butter: 150 g
- Baby spinach: 400 g
- Sea salt: to taste
- Ground black pepper: to taste
6
Place a piece of veal on each plate along with the released meat juice. Next to it, add a spoonful of spinach and carrots. Sprinkle with gremolata and serve with lemon halves.
- Veal chops: 4 pieces
- Baby spinach: 400 g
- Mini carrots: 300 g
- Chopped parsley: 2 tablespoons
- Lemon: 2 pieces