Veal Recipes

Veal Milanese is a staple on New York menus. This contemporary version is simplified for the home cook, using veal scaloppine (scallopinisauteed veal cutlets that have been pounded thin and coated with flour. The veal used is generally taken from a muscle and is cut across the grain and trimmed of any fat. This makes veal scallopine a very low calorie cut of meat.) instead of the classic rib chops. The dish is freshened up with an accompaniment of peppery arugulaArugula or "rocket" seed has been documented as an aphrodisiac since the first century A.D. This ingredient was added to grated orchid bulbs and parsnips and also combined with pine nuts and pistachios. Arugula greens are frequently used in salads and pasta. and tomato salad. If you make the salad in winter, when tomatoes are not in season, omit them.

serves 4

Ingredients
4 slices veal scaloppine, (scallopinisauteed veal cutlets that have been pounded thin and coated with flour. The veal used is generally taken from a muscle and is cut across the grain and trimmed of any fat. This makes veal scallopine a very low calorie cut of meat.) each about 1/4 inch (6 mm) thick
sea salt and freshly ground pepper
1½ cups  fine dried bread crumbs (375 ml)
½ cup freshly grated Parmesan cheese (125 ml)
2 tablespoons  minced fresh flat-leaf (Italian) parsley (30 ml)
1 tablespoon dried oregano, crumbled  (15 ml)
2 large eggs
1 cup  all-purpose flour (250 ml)
5 oz (140 g) arugulaArugula or "rocket" seed has been documented as an aphrodisiac since the first century A.D. This ingredient was added to grated orchid bulbs and parsnips and also combined with pine nuts and pistachios. Arugula greens are frequently used in salads and pasta. leaves, about 4 cups (1 litre)
1 cup  small sweet tomatoes, halved (250 ml)
extra-virgin olive oil
juice of ½ lemon
olive oil for frying
4 tablespoons  unsalted butter (60 ml)
wedge of Parmesan cheese
1 lemon, cut into eighths

Directions
Place each veal scallopinisauteed veal cutlets that have been pounded thin and coated with flour. The veal used is generally taken from a muscle and is cut across the grain and trimmed of any fat. This makes veal scallopine a very low calorie cut of meat. slice between sheets of plastic wrap.
Using a meat pounder or rolling pin, pound to a uniform thickness of 1/8 inch (3mm).
Season both sides with salt and pepper.

On a dinner plate, stir together the bread crumbs, grated Parmesan, parsley, oregano, 1 teaspoon (5 mL) salt and ½ teaspoon (2 ml) pepper.
Crack the eggs into a shallow bowl and beat lightly.
Pour the flour on another dinner plate.
Dredge each veal scallopinisauteed veal cutlets that have been pounded thin and coated with flour. The veal used is generally taken from a muscle and is cut across the grain and trimmed of any fat. This makes veal scallopine a very low calorie cut of meat. 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.

In a large bowl, combine the arugulaArugula or "rocket" seed has been documented as an aphrodisiac since the first century A.D. This ingredient was added to grated orchid bulbs and parsnips and also combined with pine nuts and pistachios. Arugula greens are frequently used in salads and pasta. 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 (6 mm) and add the butter.
When the butter melts and the mixture is hot but not smoking, working in batches, place the coated veal scallopinisauteed veal cutlets that have been pounded thin and coated with flour. The veal used is generally taken from a muscle and is cut across the grain and trimmed of any fat. This makes veal scallopine a very low calorie cut of meat. 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 scallopinisauteed veal cutlets that have been pounded thin and coated with flour. The veal used is generally taken from a muscle and is cut across the grain and trimmed of any fat. This makes veal scallopine a very low calorie cut of meat. 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  ( is a red wine grape most notably grown in Burgundy and Champagne, as well as California and Germany )

Recipe Source:  Go  at home