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
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
- Mix the calabrian chili paste, mayo, salt and 1/2 the lemon juice together and set in the fridge.
- Slice the chuck roast into 1/8 inch thick slices.
- Place the slices on a cutting board and cover with plastic wrap and pound thin with a meat mallet.
- 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.
- 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.
- Once in panko, press the breadcrumbs firmley to the meat.
- 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,
- Once out of the frying pan, place on a paper towel lined plate and season with salt.
- Place on a plate and serve with calabrian mayo and lemon.