Parmesan Veal Milanese

by chef
Victor Laplaca - Isola Trattoria e Crudo

25 MIN
400 CAL
EASY

STEP-BY-STEP VIDEO
CHEF & RESTAURANT

RECAP STEP #

Pour the stock into a pan and bring to a boil on medium-high heat. Add the butter and the corn grits to the stock, and whisk with a fork.

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KITCHEN TIPS

VINAIGRETTE In a bowl, add: the shallot (peel and chop), the garlic (chop), 1/2 of the parsley (slice roughly), the red cherry pepper (dice), the provolone cheese, 1/3 of the olive oil and the white balsamic vinegar. Set aside.

VINAIGRETTE In a bowl, add: the shallot (peel and chop), the garlic (chop), 1/2 of the parsley (slice roughly), the red cherry pepper (dice), the provolone cheese, 2/3 of the olive oil and the white balsamic vinegar. Set aside.

VINAIGRETTE In a bowl, add: the shallot (peel and chop), the garlic (chop), 1/2 of the parsley (slice roughly), the red cherry pepper (dice), the provolone cheese, 3/4 of the olive oil and the white balsamic vinegar. Set aside.

VEAL PREPARATION Cover the veal with the plastic wrap. Pound it with the bottom of the frying pan until 1/2-inch thick. Season with the salt and pepper.

COATING In a plate, mix: the remaining parsley (slice roughly), the bread crumbs and the parmesan. In another plate spread the flour. In a shallow bowl, beat the eggs. Working with 1 piece of veal at a time: dredge in the flour and shake off excess, dip in the eggs, then dredge in the bread crumb mixture, set aside in a plate. Replicate with the remaining pieces.

COOKING In a frying pan, heat the remaining olive oil over medium-high heat for 30 sec. Fry the veal for 3-4 min on each side until golden brown. Place the veal in serving plates.

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Executive Chef

Isola Trattoria e Crudo SoHo, NYC

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9 Crosby St., SoHo, NYC 10013

(212) 389-0000

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Interview

5-min with Victor

On Cooking for Others…

It’s about the party. No matter how simple or complicated the food, I try to create a welcoming and relaxed environment. My food reflects that—it’s friendly and fun.

His Path to Becoming a Chef…

My grandmother was my original inspiration. She lived downstairs from me and was always cooking, making sauce or rolling meatballs. I got recruited as her helped and got hooked. In high school, I worked at a lobster farm on Long Island and then went to culinary school when I graduated. Since then, I’ve worked in a lot of kitchens and helped Todd English open up in Las Vegas and New York.

Most Memorable New York Meal…

New Year’s Eve at Del Posto with my wife. Everything was flawless, with attention to detail in every course.

Most Popular Dish at Isola SoHo...

Our tuna crudo with watermelon and balsamic. The tuna and watermelon look very similar, but have totally different flavors. We shave jalapenos on top so that they melt over the tuna, then top it with some toasted pine nuts for texture and crunch. The balsamic ties it all together and balances out the dish.

Your Biggest Inspirations…

Wylie Dufresne (of wd-50). We met in Las Vegas and were actually roommates for a while. He’s so experimental, it’s hard not to get inspired. While I don’t advertise the food science, I use the techniques sparingly to yield a better, more consistent product.

Also, Ken Oringer (of Clio in Boston). He taught me how to refine my cooking, but still maintain big and bold flavors.

Why Veal Milanese?

It’s comfort food at its best. In this version, the provolone cheese adds texture and you can’t go wrong with breaded and fried meat.

This dish is an Italian classic for a reason. The veal is crispy and tender, like a more sophisticat...

This dish is an Italian classic for a reason. The veal is crispy and tender, like a more sophisticated version of fried chicken. Our version features an arugula salad, which is a great contrast to the meat.

$15

$14

$13

$12

Total for 2 Servings

$30

ORDER INGREDIENTS

Ingredients

what we deliver

2 Veal Scallops

1 bunch of Baby Arugula

2 Egg

2/3 cup of Bread Crumbs

1/3 cup of Parmesan Cheese

1/4 cup of Provolone Cheese

2/3 cup of White Flour

1 Cherry Pepper

1 Lemon

3/4 bunch of Italian Parsley

1 Shallot

1 cloves of Garlic

1 tbsp. of White Balsamic Vinegar

2 tbsp. of Extra Virgin Olive Oil

1/2 tsp. of Ground Black Pepper

1 tsp. of Kosher Salt

4 Veal Scallops
1 large bunch of Baby Arugula
3 Egg
1 cup of Bread Crumbs
1/2 cup of Parmesan Cheese
1/2 cup of Provolone Cheese
1 cup of White Flour
2 Cherry Pepper
2 Lemon
1 bunch of Italian Parsley
2 Shallot
2 cloves of Garlic
2 tbsp. of White Balsamic Vinegar
2.5 tbsp. of Extra Virgin Olive Oil
1 tsp. of Ground Black Pepper
2 tsp. of Kosher Salt

6 Veal Scallops
2 bunches of Baby Arugula
4 Egg
1.5 cup of Bread Crumbs
2/3 cup of Parmesan Cheese
2/3 cup of Provolone Cheese
1.5 cup of White Flour
2 large Cherry Pepper
3 Lemon
1.5 bunch of Italian Parsley
3 Shallot
3 cloves of Garlic
2.5 tbsp. of White Balsamic Vinegar
3.5 tbsp. of Extra Virgin Olive Oil
1.5 tsp. of Ground Black Pepper
3 tsp. of Kosher Salt

8 Veal Scallops
2 large bunches of Baby Arugula
5 Egg
1.7 cup of Bread Crumbs
1 cup of Parmesan Cheese
3/4 cup of Provolone Cheese
1.7 cup of White Flour
3 Cherry Pepper
4 Lemon
2 bunches of Italian Parsley
4 Shallot
4 cloves of Garlic
3 tbsp. of White Balsamic Vinegar
1/4 cup of Extra Virgin Olive Oil
2 tsp. of Ground Black Pepper
4 tsp. of Kosher Salt

Utensils

what you need

1 Frying Pan

1 Frying Pan

2 Frying Pan

2 Frying Pan

Products & Delivery

Organic Veal Scallops

Veal scallops are cut from the most tender and lean part of the veal. Our meat comes from calves fed with their mothers’ still warm milk and raised outdoors roaming freely and happily with other calves.