how2heroes » Veal Milanese w/ Grilled Vegetable Salad

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Serves 4

Ingredients

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

How-to

Simmer Spicy Tomato Jus

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

Make Breadcrumbs

Preheat oven to 450º
Place ciabatta on a baking sheet and drizzle with olive oil
Bake for 8-9 minutes or until browned
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

Remove the seeds and the pith from the peppers. Cut into quarters
Cut onion into quarters
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

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

Remove vegetables from grill and slice into smaller pieces (according to preference)
Add to a large bowl with parsley, minced garlic, cumin, salt and radicchio
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

Pound veal medallions very thin between two pieces of plastic wrap
Place 2 cups of seasoned flour (with salt and pepper) in a baking dish
Whisk eggs together and place in another baking dish
Heat 1 stick of butter over medium-high
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

Plate

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

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Peter Tartsinis

You can say that Peter Tartsinis has worked all aspects of the restaurant industry. Growing up in his family's Connecticut restaurant, his beginnings were humble -- learning the 'biz from the ground up. He sweeped the parking lot, cleaned floors and took out the trash. On top of that, he learned a thing or two about cooking. This early experience inspired him to continue on to a culinary education at Johnson & Wales University (in which he is convinced his dad "brainwashed" him into doing). During school, he washed dishes in the school's cafeteria for "beer money." After graduation, Peter worked a stint as a Sous Chef in a touristy Mystic, Connecticut restaurant, and currently, has been cooking at Blue on Highland in Needham, MA since 2006. His menu boasts a modern American twist on traditional meat n' potatoes fare.