|
Ingredients
|
Serves: 6
• 1 1/4 pounds veal scallopine, cut from the sirloin
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons lemon juice
• 1 small clove garlic, minced
• Salt and freshly ground black pepper
• 1/2 cup all-purpose flour
• 2 eggs, beaten lightly together
• 2 cups dry bread crumbs
• 1 tablespoon unsalted butter
• 3 cups very coarsely chopped arugula
• 2 small tomatoes, diced
• Lemon wedges as a garnish
|
|
|
Preparation
|
Pound each piece of veal between two pieces of waxed paper with a large flat meat mallet until even.
In a small bowl, whisk 2 tablespoons of the olive oil with the lemon juice and garlic. Season with salt and pepper. Reserve.
To bread the veal, place the flour in one bowl, the eggs in another bowl, and the bread crumbs in a third bowl. Season the eggs and bread crumbs with salt and pepper and stir together to mix well. Coat both sides of the veal with the flour, shaking off the excess. Next, coat the veal with the egg, letting the excess drain. Finally, coat both sides of the veal lightly with the bread crumbs and pat off the excess.
In a large skillet, heat the remaining 1 tablespoon olive oil and the butter over medium-high heat. Add the veal pieces in a single layer. Do not overcrowd the pan. Cook the veal pieces, turning occasionally, until golden brown on each side, 4 to 6 minutes total.
Place the veal on a platter. Toss the arugula and tomatoes with the reserved vinaigrette. Top the veal with the salad and serve immediately, garnished with lemon wedges.
Recipe ©2004 Joanne Weir from Weir Cooking in the City, reprinted by permission.
|
|
|
