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Veal Milanese with Arugula Salad
serves 2

Veal Milanese with Arugula SaladINGREDIENTS

  • 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


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!

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