Veal Milanese with Arugula Salad and Roasted Maitake Mushrooms

Veal Milanese with Arugula Salad and Roasted Maitake Mushrooms
22 Ingredients
  • 3 cups maitake mushrooms, separated into small pieces
  • Olive oil, for roasting and shallow-frying
  • Kosher salt and pepper
  • 4 (1 1/2-inch-thick) bone-in veal chops, Frenched, chine bone removed
  • Flour, for dredging
  • 4 large free-range organic eggs
  • 1 cup fine dry bread crumbs
  • 1 cup panko bread crumbs or homemade coarse bread crumbs
  • 1/2 cup finely grated Parmigiano-Reggiano cheese
  • A little freshly grated nutmeg
  • 2 lemons, halved and caramelized, or cut into wedges
  • Arugula Salad with Sage and White Balsamic Vinaigrette, recipe follows
  • 1 small clove garlic, pasted
  • 2 or 3 leaves fresh sage, very thinly sliced or mashed together with the garlic using a mortar and pestle
  • 1 small shallot, grated (about 1 1/2 tablespoons)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons white balsamic vinegar
  • 2 teaspoons light honey (such as acacia)
  • 1/3 cup EVOO
  • Salt and pepper
  • 5 ounces arugula, baby kale, or a combination (6 cups)
  • 1 pint cherry or grape tomatoes, halved
Nutrition
4619
231% daily value
4 servings
                                       
                                           
     

Fat

416% 270

Saturated

482% 96

Trans

- 0

Monounsaturated

- 120

Polyunsaturated

- 22

Carbs

25% 74

Carbs (net)

- 64

Fiber

41% 10

Sugars

- 11

Sugars, added

- 3

Protein

897% 449

Cholesterol

686% 2058

Sodium

258% 6190

Calcium

62% 620

Magnesium

145% 579

Potassium

210% 7358

Iron

139% 25

Zinc

506% 76

Phosphorus

643% 4503

Vitamin A

19% 172

Vitamin C

51% 31

Thiamin (B1)

137% 2

Riboflavin (B2)

342% 6

Niacin (B3)

788% 158

Vitamin B6

493% 10

Folate equivalent (total)

98% 393

Folate (food)

- 355

Folic acid

- 22

Vitamin B12

498% 30

Vitamin D

4% 16

Vitamin E

69% 14

Vitamin K

110% 88
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