Pork Chops Or Veal Chop Milanese, Watercress, Citrus Vinagrette
From twohot 13 years agoIngredients
- Ingredients shopping list
- veal Chop Milanese shopping list
- * 4 large eggs, beaten shopping list
- * 1 cup all purpose flour shopping list
- * unit Italian bread crumbs (1-2 cups) shopping list
- * 10 ounce bone in veal chop,or pork chops pounded to ¼ inch thickness shopping list
- * 1/2 cup olive oil shopping list
- * 1 cup fresh orange juice shopping list
- * 2 tablespoons Dijon mustard shopping list
- * 2 unit shallots, thinly sliced shopping list
- * unit salt and freshly ground black pepper shopping list
- watercress shopping list
- * 1 bunch watercress, cleaned shopping list
- * 1 head Frisse, cleaned shopping list
- * 1 unit fennel, thinly shaved shopping list
- * 3 unit oranges, peeled, segmented shopping list
- Citrus vinaigrette shopping list
- * 3/4 cup olive oil shopping list
- * 2 unit shallots, finely diced shopping list
- * 3 tablespoons fresh orange juice shopping list
- * 2 tablespoons lemon juice shopping list
- * 1 teaspoon Djion mustard shopping list
- * unit salt and freshly ground black pepper shopping list
How to make it
- Directions
- Veal Chop Milanese
- 1. In a large bowl, mix the oil, orange juice, mustard and shallot until combined. Place the veal chops in the marinade and refrigerate for 20 minutes.
- 2. Take veal out of the marinate and lightly pat dry. Place the flour, eggs and seasoned breadcrumbs into 3 separate shallow bowls. Remove a veal chop from the marinade, allowing excess liquid to drip off. Dredge the veal chop in the flour, shaking off excess. Then dip into the egg mixture and then cover with breadcrumbs. Repeat this with remaining chops.
- 3. Heat the remaining oil in a sauté pan over medium heat. When the oil is hot, fry the veal until golden brown about 3 minutes on each side. Remove from pan onto paper towel to absorb any excess oil.
- Watercress
- 1. In a medium mixing bowl place the watercress, frisée, fennel and orange segments, pour citrus vinaigrette and toss well. Divide the salad among the four plates and place a veal chop onto of the salad.
- Citrus Vinaigrette
- 1. In a small mixing bowl, add the shallots, orange juice, lemon juice and mustard mix together. Whisk in olive oil in a steady stream. Season with salt and pepper.
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