Sunday, March 20, 2011

Crisp Veal Milanese, topped with Arugula Salad....

This is a truly spectacular dish, but if you thought that you had to go to a restaurant to have it, well, you are wrong.... And if you thought that the recipe for preparing it was difficult, well, you would be wrong again.....its actually quite easy to make, and so worth it! 
Try it tonight!

For the Veal-

flour, for dusting
Salt and black pepper
2 eggs
2 tablespoons milk
1/2 c grated parmesan cheese
1 cup finely ground bread crumbs
1 bunch fresh parsley, chopped
1 bunch fresh basil, chopped
1 pack, about 4 veal cutlets, pounded thin
4 ounces (½ cup) extra virgin olive oil

For the Salad-

1 container baby arugula, cleaned
1 container grape tomatoes, sliced
1 clove garlic or small shallot, minced
1/4 c extra virgin olive oil
Juice of 1 lemon
Salt and pepper, to taste
shaving of parmesan, for garnish
Put the veal chops on a cutting board and cover them with a large piece of plastic wrap. With a meat mallet, pound the meat to 1/4 inch thick.
Set up a breading station: In three separate bowls put the flour, eggs, and bread crumbs. (Lightly whisk the eggs, milk & fresh herbs. Stir the Parmesan into the bread crumbs.)
Season the veal chops liberally with salt and pepper. Dredge them in flour and shake off the excess, then dip them in egg mixture, and then in bread crumbs to coat.
Heat a large saute pan over medium heat and add the olive oil. When the fat is hot add the veal chops and cook until golden brown, 4 minutes per side. Remove to paper towels to drain until ready to serve.
In a large mixing bowl combine the garlic or shallot, lemon juice, and 1 teaspoon salt. Whisk in the extra-virgin olive oil. 
Add the arugula, tomatoes and gently toss together.
To serve, place crisp veal in the center of each plate and top with salad. garnish with shaved parmesan


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