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Prep Time20 minutes
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Cook Time10 minutes
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Serving2
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This is deceptively easy. The veal is tender and coated with a slightly crunchy bread crumb and parmesan crust. The arugula salad is the perfect accompaniment, peppery and lemony with bursts of tomato-ey sweetness. I made this for myself on a Friday night while I watched 47 Ronin (2013) and let me just say dinner and a show could not have been better, and I was the perfect date!
Ingredients
Veal Milanese
Arugula Salad
Directions
Heat a skillet over medium high heat and pour in enough vegetable oil to sauté the veal. Bring the oil up almost shimmering heat.
Thinly pound the veal with a mallet. I use a plastic bag or Saran wrap to encase the veal and then I pound it. You want it thin but not torn and tattered..
DRY THE VEAL BY PATTING WITH PAPER TOWELS. Lightly dredge the veal in seasoned flour.
Dip the veal in the beaten egg.
Coat the veal with the combined bread crumbs and parmesan cheese. LET THE VEAL REST IN THE FRIG FOR ABOUT 20 MINUTES.
The oil is hot enough when you dip the edge of a veal scallopini in it and it starts to immediately bubble. Sauté the veal until it is golden brown, then flip it and sauté it on the other side until it is golden brown. Remove and drain on a paper towel.
Prepare the arugula salad in a bowl. Coat the arugula with a swirl of olive oil, then squeeze the lemon over it. Add the tomatoes and basil. Toss with your fingers. Arrange on plate and sprinkle the cheese over it.
Plate the veal with the salad and serve!
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