Veal Milanese

Veal Milanese

Had This Dish In Milan Italy, So Simple Yet So Perfectly Done!

Difficulty:  Moderate

Prep Time: 30 minutes

Cooking Time: 10 minutes

Ingredients

4 Veal bone in chops

4 cups bread crumbs

1 cup grated Parmesan cheese

2 cups flour

5 eggs

garlic powder

onion powder

salt

pepper

vegetable oil for frying

2 lemons, wedged

minced parsley for garnish

Cooking Tools

Meat tenderizer, flat side

3 oblong casserole dishes

Large cast iron frying pan

Paper towel lined sheet pan

Directions

Pound veal on both sides to slightly flatten, be sure not to tear meat from the bone. Season each side of veal with garlic powder, onion powder, salt and pepper. Create a dredging station;  In the 3 oblong casserole dishes, fill one with flour, one with beaten eggs and the third with bread crumbs and Parmesan cheese. Heat enough oil to half way up the frying pan to 350 Degrees F.  Dredge each veal chop in the flour coating both sides, dip into eggs until coated then into the bread crumbs on all sides. Fry each chop, 2 at a time if room allows for 4 minutes on each side to golden brown. Drain on paper towel lined sheet pan.  Serve with lemon wedges.

Serves 4

Short Rib Ragu Bucatini

Short Rib Ragu Bucatini

Nothing Short Of Spectacular!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 9+ hours

Ingredients

Bucatini pasta

2 1/2- 3lbs boneless short ribs

1 sweet onion, diced

2 large carrots, diced or sliced

1 celery stalk, small dice

2 cups veal demi-glace

2 cups red wine

3 cup of Marinara sauce or Passata

7 cloves garlic, whole

1 tbsp Italian seasoning

1 tsp Herb de Provence

3 bay leaves, whole

2 tbsp tomato paste

1 tbsp sugar

olive oil

grated Parmesan cheese, garnish

minced parsley, garnish

salt

pepper

Cooking Tools

Large slow cooker

Stock Pot

Large frying pan/skillet

Directions

Salt and pepper short ribs, in a large skillet with a coating of olive oil on medium high heat, sear and brown short ribs on all sides. Place all the browned short ribs in the slow cooker, add; onions, carrots, celery, demi-glace, red wine, marinara sauce, garlic cloves, seasonings, sugar, salt & pepper.  Save the tomato paste towards the end of cooking.  Slow cook on high for about 8-9 hours. After the 9 hour cooking time, remove short ribs and shred, but leave some large chunks, place back in cooking liquid and then add the tomato paste to thicken, remove bay leaves and discard. Continue to cook the ragu, also in the meantime cook pasta to al dente.  Drain pasta completely and add to the sauce in the slow cooker and toss until pasta is coated, cover and let cook 10 more minutes for the sauce to penetrate the pasta.  Dish pasta and garnish with grated Parmesan cheese and minced parsley. You may also drizzle with some olive oil.

Serves 6

Serve With Some Crusty Bread and Red Wine!