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.
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For the Love of Cooking
Love that crunch!