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Episode 110: At the Italian Table

"I first became acquainted with this dish many years ago when I visited Lucca, Tuscany where I cooked for a few days with Nonna, the 70-year-old grandmother chef, at the Antico Locando, a little roadhouse trattoria elegantly nestled by the side of the road. ...She told me that chicken breasts may be substituted for veal in this make-ahead dish. Bread the veal hours in advance and, at the last minute, cook the veal and toss the salad."
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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

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.

At the Italian Table
• Bagna Cauda, a Warm Italian Bath
• Proscuitto, Parmigiano and Pepper Breadsticks
• Golden-Sautéed Veal with Arugula and Tomato Salad
• Miss Judy's Siennese Almond Cookies with Italian Lemon Milkshakes

Wine Suggestions
Bagna Cauda: Barbera
First: Merlot, Zinfandel, or Champagne
Main: Grüner Veltliner, Beaujolais, or Pinot Noir

Joanne's Tips & Guidelines
Top Ten Tips on Food and Wine Pairing

Top Ten Classic Food and Wine Pairings

Do's and Don'ts for Menu Planning

The Essential Mediterranean Pantry

The Essential Asian Pantry

The Essential Latin Pantry

Copyright © 2004 KQED, Inc. All Rights Reserved.