It’s HOLIDAY PARTY time! Invite your besties over for an intimate holiday dinner party. My recipe for Veal Chop Milanese with Baby Broccoli yields four nice, big portions and is ideal when gathering your nearest and dearest to toast the holiday season! The recipe is an Italian classic, and pairs well with red wine. Think Cabernet Sauvignon and subtlety sweet Merlot, and plan on sparing a bottle per every two guests.
An intimate Christmas dinner by a roaring fire, or under the glow of a candelabra should hit all the right sweet, subtle notes, and that’s why this DISH OF THE DAY features baby broccoli as its side.
In case you’re wondering what Baby broccoli looks like, it’s in season now through early spring; it’s different than standard broccoli in that it has a mild, peppery and subtlety sweet taste. The entire plant is edible. Remember that baby broccoli, sautéed with a bit of garlic and lemon, is always an elegant and welcome side dish. SUNDAY BEST runneth over with festive dishes like these.
If you want 2018 to be elegant and gourmet year, order SUNDAY BEST DISHES for the foodie on your Christmas list! Nothing will delight me more than getting a hand cramp, personalizing copies, so shoot me an email with your address. I’ve always believed truly great recipes make the season warm and bright, and that’s why I’m sharing them with you on this Christmas Countdown! Only 16 days left. Tick tock!
Veal Chops Milanese
with Baby Broccoli
MAKES 4 LARGE SERVINGS
Chops
4 veal rib chops, about ¾ pounds each, about 3-inches thick
1 teaspoon kosher salt
½ teaspoon coarse black pepper
2 tablespoons olive oil
2 tablespoon butter, room temperature
1 cup prepared Italian bread crumbs
2 or more large lemons
1 bunch baby broccoli, trimmed and blanched
Use a sharp knife to cut through the chops, splitting the veal into halves without detaching from the bone. Place the butterflied chops onto your work surface in between layers of plastic wrap. Use a meat mallet to pound the meat to ½-inch thickness. Season the chops with salt and pepper.
Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium high heat. Place the bread crumbs into a shallow bowl or plate. Lay the chops into the bread crumbs pushing down so that they adhere to the meat. Place the chops (one at a time depending on the size of your skillet) into the hot oil. Squeeze lemon juice onto each chop. Cook until the bottom is golden, about 5 minutes. Turn, sprinkle with additional juice and cook on the second side until golden, about 5 minutes more.
Toss the broccoli into the pan. Season with salt, pepper and lemon juice. Cook for 1 to 2 minutes.
Serve the stuffed veal chops on a platter with the broccoli draped on top.
