Chef JosB Salgado of Johnny's Italian Steakhouse whips up their Veal Milanese.
See more at http://johnnysitaliansteakhouse.com/olathe/.
Veal Milanese
Cook Time: 6-8 Minutes
Breaded Veal Slices 2 ea.
Clarified Butter Blend 1 fz.
Arugula, Washed 1/2 wz.
Cherry Tomatoes 6 Halves
Red Onion, Julienne 1/2 wz.
Balsamic Dressing 2 fz.
Lemon Wedge, To Squeeze 2 ea.
1. Brown veal on flattop with clarified butter.
2. When plating, squeeze a bit of lemon juice over veal.
3. Toss arugula leaves with house dressing, tomatoes and red onion. Season lightly with salt and pepper
and a squeeze of lemon juice.
4. Top veal slices with arugula salad - pour any remaining dressing from bowl over salad.
5. Garnish with shredded Parmesan and present as shown in photo.
Milanese Breading
Focaccia Loaves 4 ea
Grated Parmesan 2 cup
Basil, dry 1 Tbsp
Oregano, dry 1 Tbsp
Coarse Black Pepper 1 Tbsp
1. Tear focaccia loaves into small pieces.
2. Grind to fine consistency in Robo Coupe.
3. Mix together with cheese and herbs.
