Veal Sweetbread Milanese
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Credit: Vic Casanova, owner/executive chef, Gusto, Los Angeles
The National Culinary Review, October 2014
3 extra-large free-range brown eggs
Salt and pepper, to taste
1 cup all-purpose flour
1. cups panko breadcrumbs
3 T. finely grated Parmigiano-Reggiano, divided
2 lemons, zested
1. T. finely chopped Italian parsley
4 medium handfuls wild arugula
1 cup sweet 100 tomatoes, cut in half
Extra virgin olive oil, as needed
1 lemon, juiced
2 veal sweetbreads, portioned into 4 (4oz.) portions, poached in milk at 14ºF until veal reaches 135ºF, removed, chilled
1 lemon, cut in wedges, for serving
1. In small bowl, whisk eggs; season with salt and pepper. Pour into large shallow bowl or tray. Spread flour in second shallow bowl. In third bowl, mix breadcrumbs, 2 T. Parmigiano- Reggiano, lemon zest and parsley; season generously with salt and pepper. Set aside.
2. In large mixing bowl, combine arugula, remaining 1 T. Parmigiano-Reggiano and tomatoes. Sprinkle with olive oil and lemon juice. Season with salt; toss until leaves coated. Set aside.
3. One at a time, press veal sweetbreads into flour on both sides; pat off, leaving fine dust. Dip in egg, coating both sides; drain off as much as possible. Lay veal sweetbread in breadcrumbs, tapping gently to ensure thin coating. Flip over; coat other side. Layer each sweetbread between waxed paper or parchment paper.
4. Heat oven to 175ºF. Put baking sheet on middle rack.
5. Place saute pan large enough to fit 4 veal sweetbreads over medium-high heat. Pour in 1/4 inch extra virgin olive oil. When oil shimmers, add veal sweetbreads one at a time. Saute until
browned, 2-3 minutes; turn, brown other side. Transfer to baking sheet; season immediately with salt and pepper.
6. To serve, place veal sweetbreads on each of four large plates. Place salad on top. Serve with lemon wedge.
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