Veal Milanese, Courtesy of Pricci.
Buckhead Life Restaurant Group Founder & CEO, I. Pano Karatassos, was honored with an Augie Award by The Culinary Institute of America in March of this year. Bring home the flavors of Buckhead Life with this recipe for Veal Milanese, a favorite of Karatassos that’s available at Pricci.
Veal Chop Milanese
Serves 1
INGREDIENTS:
1 bone-in veal chop (1 lb., from the first five bones of the rack)
2 eggs
1 ½ cups breadcrumbs
¾ cup clarified butter
10 sage leaves
INSTRUCTIONS: In a water bath, melt the butter until fully liquified and set in the refrigerator for 5 minutes. Use only the top solidified layer, discarding the liquid underneath, and set aside. Using a butcher knife, clean the bone of the veal chop and butterfly the meat starting from the bone side. Lightly pound the chop to about ½ inch thick (this should not be as thin as schnitzel). Beat the eggs with a pinch of salt until fully combined. Dredge the veal chop in the egg mixture, then coat evenly in breadcrumbs. In a large pan over medium-low heat, warm the clarified butter with the sage leaves, bringing up the heat as needed until the butter bubbles gently around the leaves. Add the veal chop to the hot pan and baste continuously with the excess butter, cooking for 7 to 8 minutes per side until golden brown and crispy. Remove the veal chop and dry on butcher paper or other highly absorbent paper. Finish with crystal salt. Arugula salad and lemon are optional.
PRICCI
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BY Claire Ruhlin
