INGREDIENTS

• 2 6-ounce pieces of veal scallopini
• 1 egg
• ½ cup grated Parmigiano Reggiano, plus a little extra for shaving over the top
• 1 cup breadcrumbs
• Salt and pepper
• Olive or vegetable oil for frying, plus an extra drizzle of olive oil for the salad
• 2 big handfuls of baby arugula
• 6 cherry tomatoes, cut into sixths
• Some fresh basil leaves, if you have them on hand
• ½ lemon, cut in half

PROCEDURE

Pound your veal scallopini out to ¼ inch in thickness, or ask your butcher to do it for you. In a wide bowl, whisk together the egg and 2 tablespoons of water.  In a wide baking dish, stir together the grated Parm, breadcrumbs, and salt and pepper. In a nonstick sautépan, heat about ¾ inch of oil over medium-high heat.  Dip the veal first in the egg mixture, and then into the breadcrumbs mixture, pressing the breading into the meat.  Fry the veal 1½ minutes on each side, one piece of veal at a time.  Drain on a paper towel. Put each piece of veal Milanese on its own plate, and top with a handful of arugula, a few tomatoes, a shaving or two of Parm, and a drizzle of olive oil.  Serve with a lemon wedge.  That’s it!print this recipe