Veal Milanese w/ Grilled Vegetable Salad

Serves 4


For Spicy Tomato Jus

  • 2 cups marinara sauce (use your favorite!)
  • 2 cups chicken stock
  • ½ tbsp minced garlic
  • 1 tsp red pepper flakes
  • 1 tsp chopped fresh basil
  • 1 tsp chopped fresh parsley
  • 2 tsp extra virgin olive oil
  • 2 tsp kosher salt

For Breadcrumbs

  • 1 loaf ciabatta bread, chopped
  • extra virgin olive oil
  • 1 tbsp oregano
  • 2 tsp kosher salt
  • 1 tbsp chopped parsley
  • 1 tbsp chopped basil
  • 2 tsp ground white pepper
  • 4 oz grated Parmesan cheese

For the Vegetable Salad

  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 1 red onion
  • 1 tsp chopped parsley leaves
  • ½ tsp ground cumin
  • ½ tbsp minced garlic
  • ½ tbsp kosher salt
  • ½ head radicchio, coarsely chopped
  • Herb Vinaigrette (listed below)

For Herb Vinaigrette

  • ½ tbsp Dijon mustard
  • fresh thyme leaves
  • kosher salt to taste
  • 1 tsp minced shallot
  • fresh rosemary, chopped
  • fresh parsley leaves, chopped
  • white pepper to taste
  • ½ cup red wine vinegar
  • 1 cup extra virgin olive oil

For the Veal

  • 1 stick unsalted butter, divided
  • 4 veal medallions (5 oz each)
  • 2 cups flour + salt & pepper for seasoning
  • 5-6 large eggs

To Garnish

  • arugula
  • grated asiago cheese


Simmer Spicy Tomato Jus

  1. Simmer ingredients in medium saucepan over low heat for 5-10 minutes

Make Breadcrumbs

  1. Preheat oven to 450º   
  2. Place ciabatta on a baking sheet and drizzle with olive oil
  3. Bake for 8-9 minutes or until browned
  4. Place baked bread cubes in a food processor and grind until they reach a fine consistency. Add kosher salt, oregano, parsley, basil, Parmesan, and white pepper to food processor and mix until ingredients are incorporated. Set aside

Grill Vegetables

  1. Remove the seeds and the pith from the peppers. Cut into quarters
  2. Cut onion into quarters
  3. Grill over high heat for 5-6 minutes, or until tender, turning often to grill all sides. If you do not have a grill, preheat oven to 475º and cook on a baking sheet until tender, about 8-9 minutes

Make Vinaigrette

  1. Meanwhile, in a mixing bowl, whisk together all vinaigrette ingredients except the olive oil. Slowly drizzle in the oil while whisking vigorously to form an emulsion. It helps to stick a towel under the bowl while mixing to prevent it from sliding around. Set aside

Assemble & Dress Salad

  1. Remove vegetables from grill and slice into smaller pieces (according to preference)
  2. Add to a large bowl with parsley, minced garlic, cumin, salt and radicchio
  3. Toss with dressing according to taste, and transfer to a platter to serve. If serving later, chill the salad and the dressing separately and dress right before serving

Cook Veal

  1. Pound veal medallions very thin between two pieces of plastic wrap
  2. Place 2 cups of seasoned flour (with salt and pepper) in a baking dish
  3. Whisk eggs together and place in another baking dish
  4. Heat 1 stick of butter over medium-high
  5. Dip 1 pounded medallion in flour, then eggs, then breadcrumbs. Add to pan of melted butter. Pan fry until the breadcrumbs are golden, about 3-4 minutes per side. Cook one at a time, and repeat with remaining cutlets. Melt additional butter on hand for pan frying, if needed


  1. Spoon tomato jus onto plates
  2. Place veal atop tomato jus, add vegetable salad
  3. Garnish veal with a small amount of fresh arugula and asiago cheese