Veal Milanese Recipe
Arugula, Tomatoes, Fresh Mozzarella, Onions, Lemon Olive Oil
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Ingredients
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Meat
Breading
Salad
Dressing
Method
Preparation of Veal
- 1
Prepare the Veal
Season the veal cutlets with salt and black pepper on both sides. Let them sit at room temperature for about 15 minutes to allow the seasoning to penetrate.
- 2
Breading Setup
Set up your breading station: Place the flour in one plate, beat the eggs in a bowl, and mix the breadcrumbs and grated Parmesan cheese on another plate.
- 3
Bread the Veal
Dredge each veal cutlet in flour, shaking off excess. Dip it in the beaten eggs, then coat it thoroughly with the breadcrumb and Parmesan mixture.
Cooking
- 4
Fry the Veal
In a large skillet, heat enough olive oil over medium-high heat to cover the bottom of the skillet. Once the oil is hot, carefully add the breaded veal cutlets, cooking for about 3-4 minutes per side or until golden brown and cooked through. Remove and place on a paper towel-lined plate to drain excess oil.
Salad Preparation
- 5
Prepare the Salad
While the veal is cooking, wash and dry the arugula. Halve the cherry tomatoes and slice the red onion thinly. Tear the fresh mozzarella into bite-sized pieces.
- 6
Make the Dressing
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
- 7
Combine Salad Ingredients
In a large bowl, combine the arugula, cherry tomatoes, red onion, and mozzarella. Drizzle with the dressing and toss gently to combine.
Serving
- 8
Plate the Dish
To serve, place a breaded veal cutlet on each plate and top with a generous serving of the arugula salad. Drizzle any remaining dressing over the veal if desired.
