Veal Milanese with Arugula & Roasted Peppers

I also enjoyed this salad at Buona Sera Restaurant in Red Bank, NJ.  The combination of the veal cutlet with the arugula salad is truly delicious.  Any of your favorite ingredients can be incorporated. 

 

INGREDIENTS:

Veal Cutlet:

4 Boneless Veal Cutlets

Salt & Pepper to Taste

1 Cup Olive Oil (for frying)

Breading Ingredients for Veal Cutlets:

1 Cup Flour & 1 Tbsp. Salt

3 Eggs, Beaten & 2 Tbsp. Water

1 ½ Cups Seasoned Breadcrumbs & ½ Cup Grated Parmesan Cheese

Salad Ingredients:

4 Cups Baby Arugula

½ Red Onion, Sliced Thin

1 Cup Roasted Peppers, Sliced

1 Cup Cherry Tomatoes, Cut in Half

½ lb. Mozzarella Bocconcini

½ Cup Shaved Parmesan

Salad Dressing:

2 Tsp. Kosher Salt

½ Cup Extra Virgin Olive Oil

¼ Cup White Wine Vinegar

 

DIRECTIONS:

Remove the veal cutlets from the package. Line a cutting board with plastic wrap, top with veal cutlets, and cover with another layer of plastic wrap.  Flatten the veal cutlets with a meat mallet.  Sprinkle with salt and pepper.  To bread the cutlets, place the flour and salt in the first bowl, the beaten eggs and water in the second bowl, and the seasoned breadcrumbs with grated parmesan cheese in a third bowl.  Dredge each side of the pounded veal cutlets into the flour first, then the egg mixture, and lastly the bread crumb mixture.  Place the breaded cutlets on a baking sheet, prepared for pan frying.  Meanwhile, bring 1 cup of olive oil to a medium heat/simmer.  Test the oil to make sure it is ready for frying (sprinkle some of the breadcrumbs on the oil and make sure the oil sizzles).  When ready, place the breaded veal cutlets in the oil in batches, turning over when lightly browned (approx. 2 minutes per side).  Remove the veal from the sauté pan and place the cutlets on a wire rack over a baking sheet to drain.  Sprinkle each warm cutlet lightly with salt.  (The veal can be kept warm in the oven on a low temperature if desired, until the salad has been prepared and is ready to serve).  Meanwhile, place all salad ingredients into a large mixing bowl.  Sprinkle the baby arugula with salt, then drizzle the salad with Extra Virgin Olive Oil, and finish with good White Wine Vinegar.  Adjust the seasonings as desired to your taste. Mix the salad well and serve over the warm veal cutlet.

 

ZUPPA E INSALATA - VEAL MILANESE WITH ARUGULA &

ROASTED PEPPERS

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