VEAL MILANESE WITH ARUGULA & WHITE BEANS
Serves: 4
VEAL MILANESE WITH ARUGULA & WHITE BEANS
Ready in: 30 MinTotal time: 30 Min
This Italian classic is one of my favorite meals. Ask your butcher to pound the veal chops for you, leaving the bone on for extra flavor.
Ingredients
- 1/2 cup all-purpose flour
- 3 whole eggs, beaten
- 2 cups seasoned breadcrumbs
- 1/4 grated Parmesan cheese
- 4 veal chops (about 10 ounces each), pounded thinly
- 1/4 cup extra-virgin olive oil
- 3 cups baby arugula leaves
- 1 pint cherry tomatoes, halved
- 2 ounces julienne basil
- One 14-ounce can cannellini beans, rinsed and drained
- Juice of 2 lemons
- 2 tablespoons extra-virgin olive oil
- Parmesan Cheese Shavings, for garnish
- Lemon wedges
- Salt and freshly ground pepper
Instructions
- Place the flour on a piece of parchment paper and season generously with salt and pepper. Combine the breadcrumbs and Parmesan and place the mixture on a separate sheet of parchment paper. Beat the eggs in a large shallow bowl.
- To bread the veal chops, dredge each chop in the seasoned flour and shake off any excess. Dip each floured chop into the egg mixture, then coat the chop with the breadcrumb mixture, pressing to coat.
- Heat the olive oil in a large sauté pan over medium-high heat. Sauté the breaded veal chops until golden brown and cooked through.
- In a large mixing bowl, combine the arugula, cherry tomatoes, basil, cannellini beans, lemon juice and the 2 tablespoons of extra-virgin olive oil. Season the salad with salt and pepper to taste.
- Place a veal chop on each plate and top with a handful of arugula salad. Serve garnished with shavings of Parmesan and extra lemon wedges.