Veal Milanese with a generous serving of Arugula and a good squeeze of lemon is a great combo for summer. This grand Milan recipe transported by Italian immigrants to the Americas is also a favourite all over Latin America. In my mother land, Chile, ‘Milanesa por favor‘ was a common request, especially in my mother’s kitchen. Often after returning from school, she would dash to the kitchen, majestically combine all the ingredients and start frying the gems until golden and crispy.
I remember hearing the frying from the living room and watching my brother’s teasing smile as if saying she made it just for me. The aromas that came out of her kitchen made us even hungrier as we eagerly awaited for her glorious announcement, ‘esta listo, a comer – it’s ready, come and eat!’
This is a great summer recipe that’s simple, light and can be prepared well in advance. Don’t be afraid to ask your butcher to pound the meat until you can see your fist through the veal. If your butcher is hesitant to do this, then do it yourself, otherwise change your butcher. You can have the milanese cold with a nice crispy salad. As long as you use good quality dry breadcrumbs they will remain crispy. I use my favourite sour dough breadcrumbs from Bourke Street Bakery.
The quantity of breadcrumbs should approximately match the weight of your veal. Mix into the crumbs a Continue reading