Cast Iron Veal Milanese

Coming up on The Prairie Street Culinary Kitchen
Chef David’s Cast Iron Veal Tomahawk Milanese featuring Prairie Street’s Veal Tomahawk Chop.

Cast Iron Veal Tomahawk Milanese
By Chef David

Chef David will be demonstrating how to cook Veal Alla Milanese with a cast iron pan. He will be cooking on a live fire pit using Prairie Street’s Kosher Veal Tomahawk chop, which you can purchase here:
https://prairiestreet.co/veal-tomahaw...

Ingredients List:
1 Prairie Street Kosher Veal Tomahawk chop
1 egg
1 cup of all-purpose flour
1 cup of breadcrumbs
6 cherry tomatoes halved
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon sage chopped
1 teaspoon paprika
1 teaspoon parsley chopped
1 teaspoon mint chopped
1 cup of Dijon mustard
1 cup of mayo
Olive oil
Arugula
Lemon
Kosher salt
Freshly ground black pepper

To Prepare Your Kosher Veal Chop Milanese
Set your 12” Cast Iron pan on grill or open fire grate.

Using a paper towel, pat dry your Veal Tomahawk Chop to remove any excess moisture. In a bowl season flour generously with Kosher salt, freshly ground black pepper and paprika. Separately, beat eggs and two tablespoons of mustard. Finally, season breadcrumbs with oregano, sage, mint. Use a “Dry, Wet, Dry" three-step breading process to coat the veal chop. Flour (Dry) helps egg adhere, egg (Wet) helps the breading adhere, and breading (Dry) sticks to egg and won't break off in the pan.
Add olive oil to hot cast iron skillet. Give it a minute to heat up. Add coated veal chop and wait until the internal temperature is 90°F degrees. Flip and make sure the breading is nice and brown. Spoon some hot oil from the pan on top of the chop. When the veal chop has an internal temperature of 135°F degrees, sear the bone and the fat and move to the grate or grill. Let cook 2 more minutes on each side. The direct heat will crisp up the outside and dry out some of the oil. The final temperature should be 145°F degrees, so remove at 140°F degrees because it will continue to cook. Finish with salt and pepper.

Salad can be made ahead of time. Sprinkle the tomatoes with salt and olive oil. Let it sit for ten minutes and add a bunch of arugula. For dressing add mayo, 2 tablespoons of Dijon mustard, chopped parsley, chopped sage and squeeze of ½ lemon. Mix in a bowl. Server on the side.

Bete’avon

Want to learn more about Chef David? Simply click the links below!
Website: https://davidbarazarte.com
Instagram: @Still.chefdavid
Instagram: @Brzrtnco

Video content:
00:00 Intro
00:31 Prep
01:34 Cook
03:39 Tasting

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