VEAL MILANESE
Ingredients
Directions
In a large bowl, combine the arugula and tomatoes.
Drizzle with enough extra-virgin olive oil to coat the leaves lightly.
Drizzle with the lemon juice, season to taste with salt and pepper, and gently toss.
Set aside.
Heat a large, heavy frying pan over medium-high heat until very hot.
Put in enough olive oil to reach a depth of ¼ inch
When the mixture is hot but not smoking, working in batches, place the coated veal scallopini slices in the pan; do not crowd the slices.
Cook until golden brown, 1-2 minutes.
Turn and cook on the second side until golden brown, 1-2 minutes longer.
Transfer to paper towels to drain.
Divide the veal scallopini slices among individual plates.
Mound the salad alongside, dividing it evenly.
Using a vegetable peeler or a cheese plane, cut 4 or 5 shavings from the Parmesan wedge over each salad.
Place 2 lemon wedges on each plate and serve.
Serve with a soft, non-acidic Pinot Noir or buttery chardonnay
Place each veal scallopini slice between sheets of plastic wrap.
Using a meat pounder or rolling pin, pound to a uniform thickness of 1/8 inch
Season both sides with salt and pepper. On a dinner plate, stir together the bread crumbs, grated Parmesan, parsley, Lemon zest salt and pepper.
Crack the eggs into a shallow bowl and beat lightly.
Pour the flour on another dinner plate.
Dredge each veal scallopini slice in the flour, shaking off the excess, then dip into the beaten eggs, letting the excess drip back into the bowl.
Dredge in the bread crumb mixture, pressing the crumbs onto both sides.
Place the coated slices in a single layer on a tray.
Cover with plastic wrap and refrigerate.
4 slices veal Scaloppine each about 1/4 inch thick
sea salt and freshly ground pepper
1½ cups fine dried bread crumbs
½ cup freshly grated Parmesan cheese
2 tablespoons minced fresh flat-leaf (Italian) parsley
2 large eggs
1 cup all-purpose flour
5 oz arugula leaves, about 4 cups
1 cup small sweet tomatoes, halved
extra-virgin olive oil
juice of ½ lemon
olive oil for frying
4 tablespoons unsalted butter
wedge of Parmesan cheese
1 lemon, Zested and then cut into eighths
