Veal Milianese

I think we are the only people in Charlotte that cook veal at home. It is always on sale here! So we eat alot of it!

This is super easy and fast, but looks fancy.
Preheat your oven to 400.

You need veal scallopini, (or you need boneless veal chops that you pound to 1/4 inch thick in a ziptop bag). About 3/4 of a pound per person.
This is a 3 step process. Flour, Egg, Crumbs-
Mix about 1/2 cup AP flour with 1 tsp kosher salt and 1/2 tsp pepper and spread it out on a plate.

My trick is to put a piece of plastic wrap onto the plate, then you just roll up the garbage and throw it away, and never end up with paste in your sink.

In a bowl next to that, crack and scramble 2 eggs.

On another plate next to that, (also wrapped with plastic) mix 1/4 cup Parmesan cheese with 1 cup Panko bread crumbs and 1/2 cup italian bread crumbs.

Panko is japanese bread crumb. It makes everything better! And anywhere that sells bread crumbs has it. And don't bother making your own bread crumbs, no one will be able to tell.

Heat an 8-10" skillet on Med Hi with about 1/4 inch of olive oil mixed with about half as much vegitable oil.

So, first we go into the flour, then QUICKLY through the egg, then smoosh into the crumb mix. you want a good coating, so push a little! Then into the pan. Only cook one at a time.

Turn OFF you oven!

We want like 3 minutes on each side. A nice golden brown color. Then put onto a cookie sheet and into that Hot, but off, oven.

Repeat!

While those three minutes per side are going by, grab a red onion and slice it as this as you can. Then for each serving, a small tomato, and cut this into 6-8 pieces. Toss together. Add oh, let's say 2 tblsp of EVOO and some Salt and Pepper.

To plate: Put down the veal, top with the salad, squeeze 1/2 lemon over all.

YUM! This is killer with the Near East Couscouseses (or whatever the plural of couscous is).