It is the fresh season, isn’t it? Herbs bursting into flower, tomatoes ripening, more zucchini, more cucumbers. It’s a challenge to use everything in different ways, at least for me. I love tomato salads, but everything in moderation, ok?
Veal Milanese is a flattened and breaded fillet, usually served on a bed of greens with chopped tomatoes. But, with all these herbs crying to be used, why not incorporate herbal flavors into the bread crumbs? I know I’m not inventing the wheel. Seasoned breadcrumbs have been around forever, but do you honestly think there isn’t any difference between fresh herbs picked moments before they go into the blender with the bread crumbs and a can of who knows what? See, I knew you’d get my drift.
Easy to make, tastes like summer, what’s not to like?
Herbed Veal Milanese
Veal Fillet, 1 per person (would work just as well with a chicken or pork fillet)
Bread Crumbs about 1/2 cup
Olive Oil, Salt, Pepper
Select compatible herbs, meaning their flavors work well together and with the veal. I used a bit of sage, lots of parsley and a few snips of thyme. A small clove of garlic rounded out the flavor profile. These fresh herbed breadcrumbs won’t keep, so just make as much as you are going to use.
Dip the pounded fillets into an egg and milk mixture, then into the bread crumbs.
Wash and prepare your salad. We have a ton of rucola (arugula), and it’s mostly gone to seed, but we still like it because the flavor is so intense and we only use the top part of the leaf. The chopped tomato was seasoned with salt and olive oil.
Saute the breaded fillet, lay it on top of the salad, arrange the tomatoes and serve with balsamic vinegar and olive oil on the side. Simple and summery. Perfect combination. Buon’appetito.