Mini veal Milanese with giardiniera tartare

Mini veal Milanese with giardiniera tartare

By
From
Little Italy
Makes
24
Photographer
Jacqui Melville

Giardiniera is a delicious blend of Italian pickled vegetables and I first learned how to make into this delicious tartare sauce when I was an apprentice chef. It’s my favourite tartare to this day.

Ingredients

Quantity Ingredient
1 x 500 g piece veal, topside
sea salt
freshly ground black pepper
200g plain flour
2 eggs, lightly beaten
250g panko breadcrumbs
2 tablespoons flat-leaf parsley leaves, finely chopped
2 tablespoons vegetable oil, to shallow-fry

Giardiniera tartare

Quantity Ingredient
100g giardiniera vegetables, finely chopped
75g mayonnaise
2 tablespoons flat-leaf parsley leaves, finely chopped
1 lemon, juiced
1/2 small red onion, finely sliced
2 baby fennel bulbs, finely sliced
2 sprigs dill, leaves removed, to serve

To serve

Quantity Ingredient
tiny lemon wedges

Method

  1. Season the veal with salt and pepper and cut into 24 even-sized chunks. Pound each chunk with a rolling pin or meat mallet until thin. Don’t worry if they are all slightly different shapes, it will add to their charm! Season the flour well and then put the flour, eggs and breadcrumbs in three separate bowls. Roll each piece of veal in flour, dip in egg and then coat in panko crumbs.
  2. Make the tartare by mixing together the giardiniera, mayonnaise, parsley and half the lemon juice together. Pour the remaining lemon juice into a separate bowl and add the red onion, fennel and dill. Season lightly and stir together.
  3. Heat the vegetable oil in a large frying pan and cook the mini veal Milanese in batches, making sure you don’t crowd the pan. Drain on paper towels and keep warm until all the veal has been cooked. Lay on a platter and top with a small dollop of tartare and a little of the fennel mixture. Serve topped with tiny lemon wedges and the extra tartare sauce on the side.
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