Veal Milanese with Arugula Salad
- 1/2 cup flour
- 1 egg beaten with 2 tablespoons water
- 1/2 cup grated Parmigiano Reggiano, plus a little extra for shaving over the top
- 1 cup dry breadcrumbs
- Kosher salt and freshly ground black pepper
- 2 veal scallopini, pounded to 1/4-inch thickness, about 6 ounces each
- about 1 cup vegetable oil
- 2 big handfuls of baby arugula
- 6 cherry tomatoes, cut into sixths
- Some fresh basil leaves, if you have them on hand
- Extra-virgin olive oil
- 1/2 lemon, cut in half
- Produce
- Baby arugula (2 big handfuls)
- Cherry tomatoes (6)
- Lemon (1/2)
- Some fresh basil, leaves (1)
- Meat
- Veal scallopini (2)
- Cooking & Baking
- Flour (1/2 cup)
- Kosher salt and freshly ground black pepper (1)
- Olive oil, Extra-virgin (1)
- Vegetable oil (1 cup)
- Bread & Baked Goods
- Breadcrumbs, dry (1 cup)
- Dairy
- Parmigiano reggiano, grated (1/2 cup)
- Refrigerated
- Egg beaten with (1)
Preparation
Read recipe preparation on seriouseats.com
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Published July 20, 2012 (7 months ago).
23 people saved this recipe.
