Indulge in an italian culinary adventure: try our easy veal milanese with arugula salad recipe

Indulge in the exquisite symphony of flavors that is Veal Milanese with Arugula Salad. This classic Italian dish tantalizes taste buds with its tender, crispy veal cutlets paired with a refreshing, vibrant arugula salad. Follow our step-by-step recipe to recreate this culinary masterpiece in your own kitchen.

Ingredients for Veal Milanese

• 1 pound boneless, skinless veal cutlets, pounded thin
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup dry bread crumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• Vegetable oil for frying

Ingredients for Arugula Salad

• 1 bunch arugula, washed and trimmed
• 1/2 cup shaved Parmesan cheese
• 1/4 cup toasted pine nuts
• 1/4 cup dried cranberries
• 1/4 cup red onion, thinly sliced
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions for Veal Milanese

1. Season the Veal: Season the veal cutlets with salt and pepper.
2. Create the Coating: In three separate shallow dishes, place the flour, beaten eggs, and bread crumbs mixed with Parmesan cheese and parsley.
3. Coat the Veal: Dip each veal cutlet into the flour, then the eggs, and finally the bread crumb mixture. Press firmly to adhere the coating.
4. Fry the Veal: Heat a large skillet over medium-high heat and add enough oil to coat the bottom of the pan. Fry the veal cutlets for 2-3 minutes per side, or until golden brown and cooked through.

Instructions for Arugula Salad

1. Prepare the Salad: In a large bowl, combine the arugula, Parmesan cheese, pine nuts, cranberries, and red onion.
2. Make the Dressing: In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper.
3. Dress the Salad: Pour the dressing over the salad and toss to coat.

Assembling the Dish

1. Place the Veal: Arrange the crispy veal cutlets on a serving platter.
2. Top with Salad: Spoon the arugula salad over the veal cutlets.
3. Garnish: Garnish with additional Parmesan cheese and parsley, if desired.

Tips for Perfection

• Pound the Veal Thin: Pounding the veal thin helps to create a tender, evenly cooked cutlet.
• Use High-Quality Ingredients: Fresh, high-quality ingredients will elevate the flavor of the dish.
• Don’t Overcrowd the Pan: Frying the veal cutlets in batches will prevent them from becoming soggy.
• Serve Immediately: Veal Milanese is best enjoyed fresh out of the pan, while the cutlets are still crispy.

Variations and Substitutions

• Veal Substitute: If veal is unavailable, you can substitute chicken or pork cutlets.
• Bread Crumb Variations: Instead of traditional bread crumbs, try using panko breadcrumbs or crushed tortilla chips for a different texture.
• Salad Additions: Add other vegetables to the salad, such as cherry tomatoes, cucumbers, or bell peppers.

Nutritional Information

Per serving (1 veal cutlet with 1/2 cup salad):

• Calories: 550
• Fat: 25 grams
• Protein: 40 grams
• Carbohydrates: 50 grams

Culinary Journey’s End

Savor the delectable flavors of Veal Milanese with Arugula Salad, a dish that combines the tender crunch of crispy veal with the refreshing vibrancy of arugula. This culinary masterpiece is sure to impress your taste buds and leave you craving for more.

Frequently Asked Questions

Q: Can I make the dish ahead of time?
A: You can bread the veal cutlets up to 24 hours in advance. However, it’s best to fry them and assemble the dish just before serving.
Q: What can I serve with Veal Milanese?
A: Pair the dish with roasted vegetables, mashed potatoes, or a side of pasta.
Q: How do I store leftovers?
A: Store the veal cutlets and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat the veal cutlets in a preheated oven or air fryer before serving.