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Veal Milanese With Arugula Salad

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Veal Milanese With Arugula Salad

Ingredients

  • 1/2 cup flour
  • 1 egg beaten with 2 tablespoons water
  • 1/2 cup grated parmigiano reggiano, plus a little extra for shaving over the top
  • 1 cup dry breadcrumbs
  • kosher salt and freshly ground black pepper
  • 2 veal scallopini, pounded to 1/4-inch thickness, about 6 ounces each
  • about 1 cup vegetable oil
  • 2 big handfuls of baby arugula
  • 6 cherry tomatoes, cut into sixths
  • some fresh basil leaves, if you have them on hand
  • extra-virgin olive oil
  • 1/2 lemon, cut in half
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