Serious Eats: Recipes
Veal Milanese with Arugula Salad
A thinly pounded slice of tender meat breaded in Parmesan and breadcrumbs, and flash-fried until golden brown. Topped with baby arugula and cherry tomato salad with shaved Parm and a squirt of lemon. And it's ready in under 15 minutes with just one pot!? This is the best dinner (for two) ever.
Of course, if you don't want to use veal, you can definitely substitute. I prefer pork or turkey, but you could also use chicken.
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.
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