Veal Milanese with Arugula Salad

Name: Veal Milanese with Arugula Salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Global
Ingredients: 2 handfuls baby arugula; 1 leave Some fresh basil if you have them on hand; 6 cherry tomatoes, cut into sixths; 237 milliliters dry breadcrumbs; 1 egg beaten with 2 tablespoons water; 118 milliliters flour; 2 servings Kosher salt and freshly ground black pepper; 1 lemon, cut in half; 2 servings Extra-virgin olive oil; 118 milliliters grated Parmigiano Reggiano, plus a little extra for shaving over the top; 2 veal scallopini, pounded to 1/4-inch thickness, about 6 ounces each; 237 milliliters about vegetable oil

You can never have too many main course recipes, so give Veal Milanese with Arugula Salad a try. One serving contains 698 calories, 24g of protein, and 37g of fat. This recipe serves 2. This recipe covers 26% of your daily requirements of vitamins and minerals. If you have parmigiano reggiano, egg, lemon, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 15 minutes.

Instructions

Place flour in one shallow bowl or pie plate and beaten egg in a second.

Ingredients you will need

All Purpose Flour

Egg

Equipment you will use

Bowl

Combine parmesan and breadcrumbs in third and season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Parmesan

Dredge veal in flour, then egg. Allow excess egg to drip off, then transfer to breadcrumbs. Turn to coat evenly, pressing crumbs so they adhere.

Ingredients you will need

Breadcrumbs

All Purpose Flour

Veal

Egg

Transfer scallopini to a large plate.

Add oil to a small skillet and heat over medium-high heat until shimmering and corner of veal dipped in oil immediately starts bubbling. Carefully add one piece of veal to hot oil. Cook, swirling pan occasionally until golden brown on first side, about 1 1/2 minutes. Carefully turn with tongs and cook until second side is golden brown, about 1 minute longer. Adjust heat as necessary to prevent oil from burning—veal should bubble steadily.

Ingredients you will need

Veal

Cooking Oil