Vitello Alla Milanese Recipe
Veal cutlet, arugula, heirloom tomato, Pecorino Romano, lemon and olive oil
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Veal
Season the veal cutlets with salt and black pepper on both sides.
- 2
Coat the Cutlets
Dredge each cutlet in flour, shaking off the excess. Dip them into beaten eggs, then coat with breadcrumbs.
- 3
Fry the Cutlets
In a large skillet, heat olive oil over medium-high heat. Fry the cutlets for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
- 4
- 5
Assemble the Dish
Serve the fried veal cutlets topped with the arugula and heirloom tomato salad. Grate Pecorino Romano cheese over the top and finish with additional lemon juice if desired.
