Milanese veal chops

cotoletta alla Milanese

Giorgio Celmo

Ingredients

¼ Tsp. freshly ground black pepper

2 large eggs, lightly beaten

4 (8-ounce) veal chops pounded to ½-inch thickness (French Cut Optional)

1 cup plain fine breadcrumbs

7 tablespoons unsalted butter

Salt

Lemon wedges

Salsa Rosa (see below)

Instructions

Add fresh ground pepper to eggs and lightly beat to combine. Dip veal chops into beaten egg mixture, avoiding the bone and allowing excess egg to drip off. Dredge each chop in breadcrumbs and press between palms so that breadcrumbs adhere to meat.

Melt butter in a large skillet over medium heat. As soon as butter begins to brown, add veal chops; season lightly with salt. Cook until browned, 2 to 3 minutes per side for medium-rare. Remove from the skillet and drain on paper towels. Serve immediately, or keep warm until ready to serve, with Salsa Rosa on the side for dipping.

Salsa Rosa

Pink Sauce, or in Spanish "Salsa Rosa," is very good served with this veal dish. The sauce is creamy and just slightly sweet, but with a bit of a bite from the Tabasco sauce. I first had this sauce while living in Mexico; it was served with grilled shrimp but I like it with Fried meats also.

Ingredients:

¾ cup mayonnaise

¼ cup catsup

1 tbsp. brandy

3-4 drops of Tabasco sauce

1 tbsp. lemon juice (Fresh)

salt to taste

Preparation:

This pink sauce recipe makes 4 servings.

Measure all ingredients into a mixing bowl and mix with a fork or wire whisk until smooth and creamy. If you like a sauce with more bite, add more Tabasco sauce

Chicken Marbella

Giorgio Celmo (not my recipe) From the Silver Palate Cookbook

1/4 cup olive oil
1/4 cup red wine vinegar
1/2 cup pitted prunes
1/2 cup pitted Spanish green olives
1/4 cup capers with a bit of juice
3 bay leaves
4-5 cloves of garlic, peeled and finely minced

2 Tbs. dried oregano
coarse salt and freshly ground black pepper, to taste
1 chicken (2 1/2 pounds), quartered or leg and thighs to equal
1/4 cup brown sugar
1/2 cup dry white wine
1/4 cup fresh Italian (flat-leaf) parsley or fresh cilantro, finely chopped

Combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, and salt and pepper in a large bowl. Add the chicken and stir to coat. Cover the bowl and refrigerate overnight, is best 3-4 hours will do.

2. Preheat the oven to 350°F.

3. Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over it evenly. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them.

4. Bake, basting frequently with the pan juices, until the thigh pieces yield clear yellow (rather than pink) juice when pricked with a fork, 50 minutes to 1 hour.

5. With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley or cilantro. Pass the remaining pan juices in a sauceboat.

Note: To serve Chicken Marbella cold, bring to room temperature in the cooking juices before transferring the pieces to a serving platter. If the chicken has been covered and refrigerated, reheat it in the juices, and then allow it to come to room temperature before serving. Spoon some of the reserved juice over the chicken.