Golf season is on and T will more and more often arrive home late. But, it is also pollen season and so K is under the weather (or pollen, as it is). We have almost negotiated the terms for a late Thai take-away when T passes Irma and discovers that opening hours have changed and it is now open until 8 PM and so T stops and takes a look. He finds some nice looking veal, but alas there is no sage. Despite the fact that we are cutting down on calories at the moment T persuades K to make veal the Milanese way. And so it is, Scaloppine Milanese.
There is still a long ride into Copenhagen from Elsinore and so we are glad to have a dish that will not take long to prepare:
The veal is soaked in one beaten egg and afterwards turned in bread crumbs seasoned with salt and pepper. They are then fried in a heated pan with melted butter and olive oil app. 3-4 minutes on each side. And now, the key to this dish: grated horse radish, anchovy, lemon slices and some capers.
For contorni we have some white aspergus boiled for a few minutes after being peeled. Also, a green salad with tomatoes, radishes and red onions for more crunch and crispness.
For the sake of good order we also have to toast a few small slices of bread, rubbed with a slice of garlic and just a sprinkle of olive oil.
In the end, it comes off as a feast and we are very happy with the result, 8/10. T was all the way into Copenhagen thinking of Nebbiolo, so we have a 2007 Barbaresco from Marchesi di Barolo (8/10) and it worked out very well together (8,5/10)
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