Chuck Roast Milanese


 

Milanese is a classic Italian dish originating from Milan where veal chops are pounded thin, breaded and then fried. It’s a very simple dish to make but has a delicious crunchy crust made from panko breadcrumbs. We put our own spin on this traditional recipe and incorporated our Wagyu Chuck Roast. Paired with Calabrian mayo and a squeeze of lemon, this dish can’t be beat.

 
 
 

Chuck Roast Milanese

Chuck Roast Milanese

Ingredients

  • 1 Chuck roast
  • 2 cups panko
  • 1 cup all purpose flour
  • 1 egg
  • 2 oz water
  • salt and pepper
  • 2 oz calabrian chile paste
  • 4 oz dukes mayo
  • 1 lemon
  • 1 cup olive oil
  • 1 cup nuetral oil

Instructions

  1. Mix the calabrian chili paste, mayo, salt and 1/2 the lemon juice together and set in the fridge.
  2. Slice the chuck roast into 1/8 inch thick slices.
  3. Place the slices on a cutting board and cover with plastic wrap and pound thin with a meat mallet.
  4. Once flattened, season with salt and pepper and place in the flour dredge. Whisk the egg and water together and place in a wide and shallow dish, add panko to a similar dish.
  5. Once in the flour shake off excess and add to the egg wash mixture, make sure the surface off both sides is fully covered then place in panko.
  6. Once in panko, press the breadcrumbs firmley to the meat.
  7. Repeat until all slices are coated. In a large saute pan add 1 cup olive oil and one cup neutral oil (canola, grapeseed) bring to med heat and pan fry each slice until golden brown on both sides,
  8. Once out of the frying pan, place on a paper towel lined plate and season with salt.
  9. Place on a plate and serve with calabrian mayo and lemon.
 
 
Rachael HolmanComment