I prefer pork cutlets for this recipe, but you can use veal in this classic northern Italian dish.

Ingredients

1/4 cup flour

1 egg beaten with 2 tablespoons water

1/4 cup grated Parmigiano Reggiano, plus extra for shaving over the salad

1/2 cup dry Italian seasoned breadcrumbs

Kosher salt and freshly ground black pepper

2 scallopini {veal, pork or chhicken}i, pounded to 1/4-inch thickness, about 6 ounces each

Vegetable oil

2 big handfuls of baby arugula or other salad greens

12 grape tomatoes, halved

Some fresh basil leaves

1 tablespoon lemon juice

2 tablespoons olive oil

Directions

Place flour in one shallow bowl or pie plate and season to taste with salt and pepper.

Place the beaten egg in a second dish. Combine parmesan and breadcrumbs in a third.

Dredge veal in flour, then egg. Allow excess egg to drip off, then transfer to breadcrumbs. Turn to coat evenly, pressing crumbs so they adhere. Transfer scallopini to a large plate.

Add oil to cover the bottom of a medium skillet and heat over medium-high heat until shimmering. Carefully add the scallopini to the hot oil. Cook, swirling pan occasionally until golden brown on the first side, about 1 1/2 minutes. Carefully turn with tongs and cook until the second side is golden brown, about 1 minute longer. Transfer to a paper towel-lined plate and season immediately with salt. 

Toss arugula, tomatoes, and basil s in a medium bowl with olive oil and lemon juice. Season to taste with salt and pepper. 

Place a scallopini on a dinner plate, top it with half the salad and shave parmesan over the salad. Serve with Ciabatta bread.


Posted by in Pork, Salad, Salad Dressing