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Veal Scallopine with Arugula Salad

Veal Scallopine with Arugula Salad

This recipe is a perfect entree for warm summer months when you crave lighter dishes and what is best is that it can be made in mere minutes.

 

Serves 4

4 Veal Scallopine

1/2 Cup All-Purpose Flour

1 Large Egg Plus 3 Tablespoons Of Milk

1 Cup Seasoned Bread Crumbs

2 Tablespoons of Olive Oil

2 Tablespoons Butter

2 to 3 Cups fresh Arugula

1 Cup Ripe Cherry Tomatoes

1 Lemon

2 Tablespoons Olive Oil

Parmesan Cheese Shavings

 

If the scallopine are not of equal thickness, pound them gently with a meat mallet. Dip the veal pieces in flour, then in the egg beaten with the milk, and finally the breadcrumbs. Place in the refrigerator for an hour to ensure the breadcrumbs adhere well to the meat. In a frying pan large enough to hold the veal pieces, heat the 2 tablespoons oil and butter until sizzling. Cook the scallopine quickly over medium high heat until lightly browned on both sides, about 2 minutes per side. Remove the veal from the heat and allow to cool to room temperature.

Place the veal on a platter and the top with the arugula and the tomatoes cut into half. Squeeze the lemon over the dish, and drizzle the remaining 2 tablespoons olive oil. Season with salt & pepper, and then top with the Parmesan shavings. Serve.

NOTE:

You could substitute chicken breasts for the veal, but do cut them thinly into cutlets before you prepare this recipe.

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7- Asparagi alla Bismarck  8- Agnello Scottadita   9- Marinated Lamb Loin Chops  10- Sausage and Eggplant Calzone  11- Grilled Pizza  12- Pork Tenderloin in Garlic Sauce

13- Chicken Piccata  14- Chicken Oreganata  15- Stuffed Chicken Breast  16- Risotto with Shrimp and Zucchini  17- Fennel Citrus Salad  18- Seafood Soup Trieste Style

19- Tuscan Country Bean Soup  20- Seafood Salad  21- Grilled Octopus  22- Palermo Style Grilled Swordfish  23- Sauteed Mussels in Tomato Saffron Sauce  24- Osso Buco

25- Salmon with Green Sauce  26- Veal Scallopine with Arugula Salad  27-Roasted Mixed Vegetables  28- Oven Roasted Cauliflower  29- Baked Baby Artichokes  30– Sauteed Green

 

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