Veal Milanese with Arugula Salad



Veal Milanese with Arugula is the quintessential restaurant dish; it is as beautiful as it is delicious. The peppery greens drizzled in a lemony dressing combined with the hot, crispy coated veal is an unbeatable combination. Do most of the preparation in advance and then it's great for a dinner party.


Ingredients for Veal Milanese with Arugula Salad:


Veal:

1 1/2 pounds veal cutlets

2 cups plain breadcrumbs

1/12 cups flour

1/2 cup parmesan cheese

1/4 teaspoon black pepper

4 eggs

1/2 cup water

Canola Oil


Salad:

5 ounces baby arugula

2 cups grape tomatoes, halved

1/2 small red onion, thinly sliced

garnish with shaved parmesan cheese


Dressing:

4 tablespoons extra virgin oil

8 teaspoons lemon juice

2 teaspoons Dijon mustard

3 small garlic cloves, minced

1/4 teaspoon black pepper

3/4 teaspoon kosher salt


Time-Saving Tip: Bread the veal a few hours in advance and store it in the refrigerator until ready to fry. Prepare the salad and dressing and store separately in the fridge; bring to room temperature before serving.


Let's see what we need.


We're ready to cook.


Combine the dressing ingredients in a small jar. Shake well and set aside. If you don't have a little jar mix dressing in a small bowl; set aside. Gently combine the salad ingredients, except for the cheese, in a bowl; hold off from dressing the salad.



You will need three different plates and bowls for the breading process. I use pie plates. One plate should have the flour; make sure to season it with some salt and pepper. The second plate should have the eggs and water; beat with a fork to combine. Finally, the third plate should have breadcrumbs and cheese mixture.


Flour each slice of veal and shake off any excess. Then dip in the egg mixture and finally the breadcrumbs and cheese. Be sure to use one fork for the eggs and another for the flour and breading. If you use the same fork, it will become a mess of eggs and flour. Place the meat on a plate or platter as they're breaded. Be sure to put wax paper, plastic wrap, or parchment paper in between the layers, so the slices don't stick to each other.


Pour some oil in the pan. I like the pan to have a little more than a quarter of an inch of oil for frying. Heat over medium heat. I test the oil temperature by very carefully dropping the smallest amount of water in the pan; If you run your finger under the faucet an excess droplet of water will do the trick. If it sizzles the oil is hot enough and you can carefully add the veal. As you can see I always set up a workstation. It has the platter of uncooked meat and a dish lined with a paper towel where I immediately transfer the cooked veal.


Transfer a slice of veal on a plate. Toss the salad with some dressing; you will have extra, and place a portion of the mixture on the plated meat.


It's ready! Veal Milanese with Arugula Salad is so good. The contrast of the hot crisp crust with the peppery cool and lemony salad is perfect. This is the perfect meal with a glass of white wine.


Enjoy!


Veal Milanese with Arugula Salad:


Veal:

  • 1 1/2 pounds veal cutlets

  • 2 cups plain breadcrumbs

  • 1/12 cups flour

  • 1/2 cup parmesan cheese

  • 1/4 teaspoon black pepper

  • 4 eggs

  • 1/2 cup water

  • Canola Oil


Salad:

  • 5 ounces baby arugula

  • 2 cups grape tomatoes, halved

  • 1/2 small red onion, thinly sliced


Dressing:

  • 4 tablespoons extra virgin oil

  • 8 teaspoons lemon juice

  • 2 teaspoons Dijon mustard

  • 3 small garlic cloves, minced

  • 1/4 teaspoon black pepper

  • 3/4 teaspoon kosher salt

  • Combine the dressing ingredients in a small jar. Shake well and set aside. If you don't have a little jar mix dressing in a small bowl; set aside. Gently combine the salad ingredients in a bowl; hold off from dressing the salad.

  • You will need three different plates and bowls for the breading process. I use pie plates. One plate should have the flour; make sure to season it with some salt and pepper. The second plate should have the eggs and water; beat with a fork to combine. Finally, the third plate should have breadcrumbs and cheese mixture.

  • Flour each slice of veal and shake off any excess. Then dip in the egg mixture and finally the breadcrumbs and cheese. Be sure to use one fork for the eggs and another for the flour and breading. If you use the same fork, it will become a mess of eggs and flour. Place the meat on a plate or platter as they're breaded. Be sure to put wax paper, plastic wrap, or parchment paper in between the layers, so the slices don't stick to each other.

  • Pour some oil in the pan. I like the pan to have a little more than a quarter of an inch of oil for frying. Heat over medium heat. I test the oil temperature by very carefully dropping the smallest amount of water in the pan; If you run your finger under the faucet an excess droplet of water will do the trick. If it sizzles the oil is hot enough and you can carefully add the veal. As you can see I always set up a workstation. It has the platter of uncooked meat and a dish lined with a paper towel where I immediately transfer the cooked veal.

  • Transfer a slice of veal on a plate. Toss the salad with some dressing; you will have extra, and place a portion of the mixture on the plated meat.

  • Time-Saving Tip: Bread the veal a few hours in advance and store it in the refrigerator until ready to fry. Prepare the salad and dressing and store separately in the fridge; bring to room temperature before serving.

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