ARCHIVE | VEAL MILANESE
- 1 eachVeal – MilaneserecipeARCHIVE | VEAL MILANESE
- 1 1/2 tbspVinaigrette – MustardrecipeARCHIVE | VEAL MILANESE
- 2 1/2 ozRadicchio – MixrecipeARCHIVE | VEAL MILANESE
- 1/2 ozfennel bulbwashedtrimmedshaved
- 1 1/2 tbspcaper berries1/4″ slices
- 1/8 tspkosher saltARCHIVE | VEAL MILANESE
- 3 twistswhole black peppercornsfrom mill
- 5 piecespecorino romanoshaved
- 1 halflemonwashedhalved
- 1 ozfryer oiln/a
- 2 flozVinaigrette – MustardrecipeARCHIVE | VEAL MILANESE
- 1
Place Veal into a 350°F fryer. Cook until golden brown, crispy and an internal temperature of 165°F is reached, about 4-5 minutes. Drain on paper towel. Season with kosher salt.
- 2
In a stainless steel bowl, ladle 1st portion of Mustard Vinaigrette. Using the back side of the ladle, spread the dressing around the inside surface of the bowl.
- 3
Add Radicchio Mix, fennel and caper berries. Season with kosher salt and freshly cracked pepper.
- 4
Using tongs, gently toss together well, thoroughly coating the greens with the dressing. Taste and adjust seasoning as needed.
- 5
Place Veal on the left side of the plate, with the bone facing out, as shown in the photo.
- 6
Build radicchio salad in the top left corner of the plate, slightly over the back portion of the Veal, as shown in the photo.
- 7
Evenly distribute the pecorino over the salad.
- 8
Char lemon half, face side down, over a hot grill. Place it to the right of the salad, as shown in photo.
- 9
Spoon 2nd portion of Mustard Vinaigrette to the right of the Veal, as shown in the photo.
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