Wednesday, 24 February 2010

Veal Chop Milanese with Arugula Salad served on a bed of Soft Polenta with Mascarpone

Oh my goodness. Run, don't walk, to your nearest market and buy all the ingredients that you need to make this dish. This is the perfect show-how-much-you-love-him/her dish.
The veal is tender on the inside and crunchy on the outside, the polenta is a soft and golden sensual pleasure, and the arugula salad is bright, bold and lemony to balance the richness of the plate. Outstanding.

Soft Polenta with Mascarpone
Michael Symon, Food

2 tablespoons butter
1/2 cups minced onion
1 clove minced garlic
4 cups chicken stock *I needed more, have extra on hand
2 cups polenta (recommended: Anson Mills) *I just had cornmeal, which was fine but cooked a little quicker
4 ounces mascarpone* I made my own
1/4 cup grated Parmesan
4 tablespoons butter

In a 4-quart saucepan, heat butter over medium heat. Add onions and garlic and sweat for 3 minutes until vegetables are translucent and aromatic. Add chicken stock and bring to a simmer. Whisk in polenta and reduce heat to low. Cook over a low heat for 2 hours, stirring regularly.
Remove from heat and whisk in cheese and butter, and season with salt and serve.

I made the whole polenta recipe - my first! - and the leftovers were beautifully soft and creamy and heated up well the next couple of days. I borrowed a brilliant idea from my friend and fellow blogger Joanne and served some hot creamy polenta with a sunny side up egg on top and a side of roasted asparagus for a decadent breakie. Thanks Joanne!

Veal Chop Milanese with Arugula Salad
From Michael Symon’s Live to Cook
as found on the website cookbook review page

This is a very simple dish to make and is also one that works with all sorts of different meats, such as chicken, pork, beef, and most game. It makes a great late lunch or early dinner in the summertime when tomatoes and arugula are bountiful. The thing I love about it is you get some great texture from the standard breading, and the arugula salad keeps things light and flavorful. -- Michael Symon

4 bone-in veal chops, each 12 ounces
2 cups all-purpose flour
4 large eggs
2 cups panko bread crumbs
1/2 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper
1/4 cup olive oil
2 tablespoons unsalted butter
1 garlic clove, minced
Juice of 1 lemon
1/4 cup extra-virgin olive oil
1 red onion, thinly sliced
3 cups arugula
1 cup grape tomatoes, halved
12 fresh basil leaves
(Serves four)


Put the veal chops on a cutting board and cover them with a large piece of plastic wrap. With a meat mallet, pound the meat to 1/4 inch thick.

Set up a breading station: In three separate bowls put the flour, eggs, and bread crumbs. Lightly whisk the eggs. Stir the Parmesan into the bread crumbs.

Season the veal chops liberally with salt and pepper. Dredge them in flour and shake off the excess, then dip them in egg, and then in bread crumbs to coat.

Heat a large sauté pan over medium heat and add the olive oil and butter. When the fat is hot add the veal chops and cook until golden brown, 4 to 6 minutes per side. Remove to paper towels to drain until ready to serve.

In a large mixing bowl combine the garlic, lemon juice, and 1 teaspoon salt. Whisk in the extra-virgin olive oil. Add the onion, toss to coat evenly, and let marinate for 10 minutes.

Add the arugula, tomatoes, and basil to the dressing and gently toss together.

To serve, place a veal chop in the center of each plate and top with salad.

I cut the veal portions in half, but not the salad. This was perfect for the two of us.

Veal Chop Milanese with Arugula Salad served on a bed of Soft Polenta with Mascarpone. Cooking through Michael Symon's Live to Cook with Ashlee Wetherington of A Year in the Kitchen check out her blog on Sunday for the delicious round-up.