This recipe is a perfect entree for warm summer months when you crave lighter dishes and what is best is that it can be made in mere minutes. A personal favorite of mine, I make this recipe at least once a week. I have also simply sauteed the cutlets briefly without breading them first and it is also tasty but I prefer the contrast of the crisp golden breaded coating with the peppery arugula salad.
NOTE: Since veal scallopine is expensive, you could substitute chicken breasts for the veal, but do cut them thinly into cutlets before you prepare this recipe. You could even ask your butcher to cut the chicken breasts into thin cutlets for you.
Deborah Mele 2011
Veal Scallopini with Arugula Salad
A more contemporary version of a traditional veal dish served in Milan.
- 4 Veal Scallopini
- 1/2 Cup All-Purpose Flour
- 1 Large Egg Plus 3 Tablespoons Of Milk
- 1 Cup Seasoned Bread Crumbs
- 2 Tablespoons of Olive Oil
- 2 Tablespoons Butter
- 2 to 3 Cups fresh Arugula
- 1 Cup Ripe Cherry Tomatoes
- 1 Lemon
- 2 Tablespoons Olive Oil
- Parmesan Cheese Shavings
- If the scallopine are not of equal thickness, pound them gently with a meat mallet.
- Dip the veal pieces in flour, then in the egg beaten with the milk, and finally the breadcrumbs.
- Place in the refrigerator for an hour to ensure the breadcrumbs adhere well to the meat.
- In a frying pan large enough to hold the veal pieces, heat the 2 tablespoons oil and butter until sizzling.
- Cook the scallopine quickly over medium high heat until lightly browned on both sides, about 2 minutes per side.
- Remove the veal from the heat and allow to cool to room temperature.
- Place the veal on a platter and the top with the arugula and the tomatoes cut into half.
- Squeeze the lemon over the dish, and drizzle the remaining 2 tablesppons olive oil.
- Season with salt & pepper, and then top with the Parmesan shavings.