“Milanese” means “in the style of Milan,” and usually refers to meat, dipped in egg, coated in breadcrumbs and fried until crisp. In this recipe, lean Ontario veal is used, and the classic Milanese is updated with Asian-inspired ingredients like Panko crumbs and sesame citrus dressing.
1/4 cup (50 mL) minced shallots
1 tbsp (15 mL) minced fresh ginger
1 clove minced garlic
2 tbsp (25 mL) orange juice
1 tbsp (15 mL) rice vinegar or white wine vinegar
1/4 tsp (1 mL) each salt and pepper
1/4 cup (50 mL) extra virgin olive oil
1 cup (250 mL) Panko crumbs (Japanese breadcrumbs) or coarsely grated fresh breadcrumbs
2 tbsp (25 mL) sesame seeds
1/2 tsp (2 mL) each cayenne pepper and salt
1 lb (500 g) Ontario veal scaloppini
1 tbsp (15 mL) cornstarch
1 egg, lightly beaten
1/4 cup (50 mL) vegetable or canola oil
4 cups (1 L) arugula or watercress
In bowl, whisk together shallots, ginger, garlic, orange juice, vinegar, salt and pepper. Slowly whisk in oil until well blended. Set aside.
In shallow dish, stir together Panko with sesame seeds, cayenne and salt. Dust veal with cornstarch and dredge in beaten egg. Coat completely with Panko mixture. Repeat with remaining pieces of veal.
In large skillet over medium-high heat, heat half of the oil. Working in batches, arrange veal in a single layer in skillet, cooking just until golden, about 1 minute per side, adding more oil when needed. Transfer to individual plates.
Toss arugula or watercress with dressing and top each piece of veal with salad mixture. Sprinkle with sesame seeds and serve immediately.
Makes 4 servings.