Veal Milanese With Arugala
Instructions
Place each veal slice between sheets of plastic wrap. Using a meat pounder or rolling pin, pound to a uniform thickness of 1/8 inch (3mm). Season both sides with salt and pepper.
On a dinner plate, stir together the bread crumbs, grated Parmesan, parsley, oregano, 1 tsp (5 mL) salt and 1/2 tsp (2 mL) pepper. Crack the eggs into a shallow bowl and beat lightly. Pour the flour on another dinner plate. Dredge each veal slice in the flour, shaking off the excess, then dip into the beaten eggs, letting the excess drip back into the bowl. Dredge in the bread crumb mixture, pressing the crumbs onto both sides. Place the coated slices in a single layer on a tray. Cover with plastic wrap and refrigerate.
In a large bowl, combine the arugula and tomatoes. Drizzle with enough extra-virgin olive oil to coat the leaves lightly. Drizzle with the lemon juice, season to taste with salt and pepper, and gently toss. Set aside.
Heat a large, heavy frying pan over medium-high heat until very hot. Put in enough olive oil to reach a depth of 1/4 inch (6 mm) and add the butter. When the butter melts and the mixture is hot but not smoking, working in batches, place the coated veal slices in the pan; do not crowd the slices. Cook until golden brown, 1 to 2 minutes. Turn and cook on the second side until golden brown, 1 to 2 minutes longer. Transfer to paper towels to drain.
Divide the veal slices among individual plates. Mound the salad alongside, dividing it evenly. Using a vegetable peeler or a cheese plane, cut 4 or 5 shavings from the Parmesan wedge over each salad. Place 2 lemon wedges on each plate and serve.
Serve with a soft, nonacidic Pinot Noir.
