Veal Recipes

Veal Milanese is a staple on New York menus. This contemporary version is simplified for the home cook, using veal scaloppine (scallopini) instead of the classic rib chops. The dish is freshened up with an accompaniment of peppery arugula 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, (scallopini) each about 1/4 inch (6 mm) thick
sea salt and freshly ground pepper
1½ cups (375 ml) fine dried bread crumbs
½ cup (125 ml) freshly grated Parmesan cheese
2 tablespoons (30 ml) minced fresh flat-leaf (Italian) parsley
1 tablespoon (15 ml) dried oregano, crumbled
2 large eggs
1 cup (250 ml) all-purpose flour
5 oz (140 g) arugula leaves, about 4 cups (1 l)
1 cup (250 ml) small sweet tomatoes, halved
extra-virgin olive oil
juice of ½ lemon
olive oil for frying
4 tablespoons (60 ml) unsalted butter
wedge of Parmesan cheese
1 lemon, cut into eighths

Directions
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 (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 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.

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 (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 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  ( is a red wine grape most notably grown in Burgundy and Champagne, as well as California and Germany )

Recipe Source:  Go  at home

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