Recipe: Veal Milanese with Salsa Rosa

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	Users > AngelaG > Michael Chiarello''s "Casual Cooking" > Meat & Poultry > Veal Milanese with Salsa Rosa

Veal Milanese with Salsa Rosa

8		veal scallopini from the round (leg) about 2 ounces each
		Sea salt, preferably gray salt
		freshly ground black pepper
1 cup		Salsa Rosa
		Wedge of Parmesan cheese
1		lemon, quartered
For the Coating:
1 1/2 cups		Fine Dried Bread Crumbs
1/2 cup		freshly grated Parmesan cheese
2 Tbs		minced fresh Italian (flat-leaf) parsley
1 tsp		sea salt, preferably gray salt
		Several grinds of black pepper
1 Tbs		olive oil
1/2 cup		unbleached all-purpose flour
2		eggs
		Olive oil for frying
For the Arugula Salad:
1/4 lb		(about 8 cups) arugula
		Extra-virgin olive oil
		Fresh lemon juice

With a meat mallet or a rolling pin, pound the veal cutlets between sheets of plastic wrap to 1/8 inch thickness. Season the cutlets with salt and pepper and press the seasonings into the meat with your fingers.

Make the coating: Combine the bread crumbs, Parmesan cheese, parsley, salt, and pepper in a small bowl. Work in the olive oil by hand, then spread the mixture on a dinner plate. Spread the flour on another dinner plate. Break the eggs into a shallow bowl and beat lightly. Dip the cutlets in the flour, coating both sides and shaking off the excess. Then dip in the egg, letting any excess drip back into the bowl. Finally, coat the cutlets on both sides with the seasoned bread crumbs, pressing them into place. As each cutlet is coated, place it on a tray. Cover the cutlets and refrigerate until you are ready to fry them.

Heat a large skillet over high heat until very hot. Add olive oil to a depth of 1/4 inch. When the oil is almost smoking, add as many cutlets as the skillet will hold comfortably; do not crowd the pan. Cook until the cutlets are golden on the bottom, about 2 minutes. Turn and cook on the second side about 30 seconds longer. With tongs, lift the cutlets as they are done, allowing any excess oil to drain back into the skillet, and transfer to several thicknesses of paper towels. Repeat with the remaining cutlets.

Place the arugula in a large bowl. Drizzle with enough extra-virgin olive oil to coat the leaves lightly. Add a squeeze of lemon and some salt and pepper. Toss, taste, and adjust the seasoning.

Divide the cutlets among 4 plates, placing them in the center. Spoon a little Salsa Rosa on each side of the cutlets. Mound the arugula salad on top. With a vegetable peeler, shave a little Parmesan on top of the salad. Put a lemon quarter on each plate and serve immediately.

Servings: 4

Recipe Type

Main Dish, Veal

Recipe Source

If you think veal cutlets are a heavy dish from the past, I urge you to try these. I pound the scallopini very thinly, give them a delicate coating of egg and fine bread crumbs, and then sauté them until they are sizzling, browned, and crisp. They are truly fork-tender and wonderful with a drizzle of Salsa Rosa, a squeeze of lemon, and an arugula salad. I'm thrilled when I have leftover veal Milanese because it makes a terrific sandwich.

You can ask the butcher to pound the scallopini for you if you want to save time. And you can coat them a few hours before frying. Arrange the coated scallopini in a single layer on a tray and refrigerate.

I use pure olive oil, usually labeled simply "olive oil," for frying the scallopini. It has a higher smoking point and is less expensive than extra-virgin oil. If you are concerned about fat, you could fry the veal in a nonstick skillet with only a tablespoon or two of oil.