Veal Milanese + White Asparagus with Dijon Vinaigrette


I found some veal cutlets on sale, so I thought of making a delicious crunchy veal milanese. White asparagus when you can find them are a great light side. I served mine with a dijon vinaigrette. I also had some creamy pearl onions because why not (the recipe is here).

Veal Milanese

Serves 2


2 veal thin cutlets

1 egg

1 cup flour

1 cup bread crumbs

3 Tbps. Vegetable oil

Chopped parsley


Pound veal cutlets as thin as possible (I used a wine bottle and pounded my cutlets between plastic wrap). Beat the egg. Mix salt and pepper into the flour. Dip cutlets in flour, egg, then bread crumbs. Heat oil in pan over medium-high heat. Then place veal in pan and cook until golden brown, a few minutes on each side. Enjoy with chopped parsley.

White Asparagus with Dijon Vinaigrette


1 lb. white asparagus

2 Tbsp. apple cider vinegar

2 tsp. Dijon mustard

1 Tbsp. chopped parsley

4 Tbsp. Olive oil


Boil water with salt. Once boiling add white asparagus. Boil for 5 minutes then place in ice water. Mix vinegar, mustard, parsley, salt and pepper. Add olive oil mix some more. Place vinaigrette over asparagus and serve.


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