Introductoin
Veal Milanese is a luxurious and classic dish that combines tender veal cutlets with a golden, crispy breadcrumb crust. Cooked on the Arteflame grill, this dish gets an exceptional flavor and texture while staying light and delicious. Pair it with a fresh arugula salad for the perfect balance of richness and freshness.
Ingredients
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For the Veal:
- 4 veal cutlets (about 1/4 inch thick)
- 1 cup all-purpose flour
- 2 large eggs
- 2 tbsp water
- 1 cup breadcrumbs (preferably panko)
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and freshly ground black pepper
- 4 tbsp butter (for grilling)
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For the Salad:
- 4 cups fresh arugula
- 1/4 cup cherry tomatoes, halved
- 2 tbsp shaved Parmesan cheese
- Juice of 1 lemon
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
Step 1: Fire Up the Arteflame Grill
Light your Arteflame grill using vegetable oil-soaked napkins under firewood. Let it heat up for about 20 minutes until the griddle reaches medium-high heat—perfect for frying the veal cutlets.
Step 2: Prepare the Veal
- Place each veal cutlet between two sheets of plastic wrap and gently pound with a meat mallet until about 1/4 inch thick.
- Set up a breading station with three shallow bowls:
- Bowl 1: Season the flour with salt and pepper.
- Bowl 2: Whisk together eggs and water until smooth.
- Bowl 3: Combine breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, and pepper.
- Coat each veal cutlet in flour, then dip into the egg mixture, and finally dredge in the breadcrumb mixture, pressing gently to adhere.
Step 3: Grill the Veal
- Melt 2 tablespoons of butter on the Arteflame griddle, close to the center for medium-high heat.
- Place the breaded veal cutlets on the buttered griddle and cook for about 3-4 minutes per side, until golden brown and crispy.
- Move the veal cutlets to the outer edge of the griddle to finish cooking through, about 1-2 more minutes per side. Ensure the internal temperature reaches 145°F.
- Remove the veal and place it on a wire rack to maintain crispness.
Step 4: Prepare the Salad
- In a large bowl, combine arugula, cherry tomatoes, and Parmesan shavings.
- Drizzle with olive oil and lemon juice, then season with salt and pepper to taste.
Step 5: Serve
Plate each veal cutlet with a generous portion of the arugula salad on the side. Garnish with extra Parmesan shavings and a lemon wedge for squeezing over the veal.
Tips
- Fresh veal: Choose tender, thin-cut veal for the best results.
- Keep it crispy: Let the veal rest on a wire rack to avoid sogginess.
- Heat control: Start cooking near the center of the griddle for a crispy crust, then move outward to finish cooking evenly.
Variations
- Herb-Crusted Veal Milanese: Add finely chopped fresh parsley or thyme to the breadcrumb mixture.
- Spicy Veal Milanese: Mix red chili flakes or cayenne into the breadcrumbs for a touch of heat.
- Lemon-Caper Milanese: Top the cooked veal with a lemon-caper butter sauce for extra richness.
- Parmesan-Crusted Milanese: Increase the Parmesan in the breadcrumbs for an ultra-cheesy crust.
- Vegetable Milanese: Serve with grilled zucchini or asparagus instead of the arugula salad.
Pairings
Pair Veal Milanese with a crisp white wine like Pinot Grigio or Chardonnay, or serve alongside roasted potatoes or grilled asparagus for a hearty meal.
Conclusion
This Arteflame Veal Milanese recipe highlights how the grill's even heat creates a perfectly crispy crust while keeping the veal tender and juicy. It's a simple yet luxurious dish that’s sure to impress.
