Get RecipeVeal Milanese with Arugula Salad
The summer is tricky. You're for something substantial, but you want it to feel light. Veal Milanese is the perfect dinner. It's fast, hearty, and light. And it strikes the perfect balance between indulgent and virtuous. Fried meat topped with a salad? Something for everyone.
Start off with two pieces of veal scaloppini. You can either ask the butcher in the supermarket to pound it out for you, or, you can picture the face of your arch nemesis (not that you have one) on the meat and do it yourself with a meat mallet or a heavy pot. Then, do a flash dip of the meat into a beaten egg, then into a mixture of breadcrumbs and grated Parmesan cheese.
Quickly fry in a sautépan (no need to deep-fry and this only takes three minutes) and top with a salad of arugula, tomatoes, and more shaved Parm. A squirt of lemon, and dinner is served. Of course, if you don't want to use veal, definitely substitute with pork or turkey.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.