Cutelèta Alla Milanese Recipe
traditional veal Milanese, farm arugula, tomatoes
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Ingredients
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For the Cutelèta
For the Salad
Method
Preparing the Cutelèta
- 1
Prepare the Veal
Pound the veal chops to about 1/2 inch thickness using a meat mallet. Season both sides with salt and black pepper.
- 2
Set Up Breading Station
In three separate shallow dishes, place the flour, beaten eggs, and bread crumbs mixed with grated Parmigiano-Reggiano cheese.
- 3
Bread the Veal
Dredge each veal chop in flour, shaking off any excess. Dip into the beaten eggs, then coat with the bread crumb mixture, pressing gently to adhere.
- 4
Fry the Cutelèta
In a large skillet, heat olive oil over medium-high heat. Once hot, add the breaded veal chops and cook for 4-5 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
Preparing the Salad
- 5
Prepare the Ingredients
Rinse arugula and cherry tomatoes. Halve the cherry tomatoes.
- 6
Assemble the Salad
In a large bowl, combine the arugula and cherry tomatoes.
- 7
Dress the Salad
In a small bowl, whisk together balsamic vinegar, extra virgin olive oil, salt, and black pepper to taste. Drizzle over the salad and toss gently to combine.