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Milanese Veal Chop - Mim's

3 large eggs, beaten
1 tablespoon chopped fresh parsley leaves
1 tablespoon grated Parmigianino
Pinch salt
Pinch pepper
1 cup all-purpose flour
1 cup plain bread crumbs
2 (10-ounce) bone-in veal chop, pounded to 1/4 inch thick
1/2 cup olive oil
6 Grape tomatoes cut in 4
1 Cup Baby spinach
1/8 cup lemon, juiced
1/4 cup crumbled gorgonzola
1/4 cup Bacon (good quality) cooked and coarsely chopped.
1 tbl extra-virgin olive oil
Salt and freshly ground pepper

Combine eggs, parsley, Parmigianino, salt and pepper in a shallow bowl. Place the flour and breadcrumbs in 2 more shallow bowls. Dredge the veal chop in the flour mixture,shaking off excess. Then dip into egg mixture and cover with bread crumbs. Heat 1/2 of the olive oil in a sauté pan over medium heat. When the oil is hot, fry the veal until golden brown, about 3 minutes on each side. Remove from pan onto paper towel to absorb any excess oil. In a bowl toss tomatoes, baby spinach, crumbled gorgonzola, bacon, lemon juice, oliveoil, salt, and pepper. Plate veal and top with salad and garnish with a lemon wedge.

This recipe is courtesy of Rich Cutler, owner of Mim's Restaurants.

A cook in his native El Salvador, Manuel Portillo worked in various Long Island restaurants, including Caffe Spasso and Carltun On the Park, after he came to the United States in 1999. He worked his way up through the ranks, and, eight years ago, he landed a job as a chef in Mim’s Syosset. He now heads the creative kitchen staff at Mim’s Roslyn Heights. His style of cooking is somewhere between American and Italian and he keeps up with the latest trends by reading as many cookbooks as he can. He loves to experiment and try different dishes, always trying to keep it light and always using the highest quality, freshest ingredients.

Along with owner, Rich Cutler, who owns both Mim’s restaurants and the Mill Creek Tavern, Bayville, Manuel changes specials frequently and pays careful attention to what the customers want. Which is Manuel’s favorite dish from Mim’s extensive menu? That would have to be the Chicken Granny Smith Apples, a sweet and savory dish with lots of hearty flavors.

When Manuel is not creating those delicious dishes at Mim’s, he enjoys bicycling around Long Island and in Upstate New York. A father of two little girls, Lesly, 6 and Jasmine, 4, Manuel loves to cook for his family and they love to eat what he cooks!