Andrea’s, 2805 Siesta Drive, Sarasota, 941-951-9200

“There are two versions of Veal Milanese (I mean probably thousands), but let's stick to the most famous ones. The one that most people know is a veal chop pounded very thin then breaded and fried and served with arugula and tomatoes—let's call this the Americanized version. The Italian nick name is 'Orecchia d' Elefante,' which means ‘elephant ear,’ and it is served with just lemon slices. In the ‘70s, the master chef from Italy, Gualtiero Marchesi, the founder of modern Italian cuisine, reinvented some classical dishes, as do I, here in Sarasota. Let's talk about my Veal Milanese, which brings together all of my favorite elements. The veal is pounded a half an inch thick, then cut in one inch cubes, breaded with my homemade breadcrumbs and then cooked with clarified butter until golden brown to ensure that the meat remains juicy. It is served with arugula and tomatoes and spoons of Risotto Alla Milanese (cheesy risotto) over a wooden chopping board—enjoy!” – Andrea Bozzole

Andrea’s, 2805 Siesta Drive, Sarasota, 941-951-9200