Veal Milanese With Arugula Salad Recipe

• 1/2 cup flour
• 1 egg beaten with 2 tablespoons water
• 1/2 cup grated Parmigiano Reggiano, plus a little extra for shaving over the top
• 1 cup dry breadcrumbs
• Kosher salt and freshly ground black pepper
• 2 veal scallopini, pounded to 1/4-inch thickness, about 6 ounces each
• about 1 cup vegetable oil
• 2 big handfuls of baby arugula
• 6 cherry tomatoes, cut into sixths
• Some fresh basil leaves, if you have them on hand
• Extra-virgin olive oil
• 1/2 lemon, cut in half

1. Place flour in one shallow bowl or pie plate and beaten egg in a second. Combine parmesan and breadcrumbs in third and season to taste with salt and pepper.
2. 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.
3. Add oil to a small skillet and heat over medium-high heat until shimmering and corner of veal dipped in oil immediately starts bubbling. Carefully add one piece of veal to hot oil. Cook, swirling pan occasionally until golden brown on first side, about 1 1/2 minutes. Carefully turn with tongs and cook until second side is golden brown, about 1 minute longer. Adjust heat as necessary to prevent oil from burning-veal should bubble steadily. Transfer veal to paper towel-lined plate and season immediately with salt. Drain on a paper towel. Repeat with second veal scallopino
4. Toss arugula, tomatoes, basil and extra parmesan shavings in a medium bowl with olive oil and lemon juice. Season to taste with salt and pepper. Serve veal and salad immediately.

flour, egg, breadcrumbs, kosher salt, veal scallopini, vegetable oil, arugula, tomatoes, fresh basil, extravirgin olive oil, lemon

Taken from www.seriouseats.com/recipes/2012/07/veal-milanese-with-arugula-salad-recipe.html (may not work)