Home >Recipes >Veal Milanese with Salsa Rosa

Serves: 4

• 8 veal scallopini from the round (leg) about 2oz each
• sea salt, preferably gray salt
• freshly ground black pepper
• 1 cup Salsa Rosa (napastyle.com for recipe)
• wedge of Parmesan cheese
• 1 lemon, quartered

• Arugula Salad:
• 1/4 lb (about 8 cups) arugula
• extra-virgin olive oil
• fresh lemon juice

• For the Coating:
• 1 1/2 cups fine dried bread crumbs
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp minced fresh Italian (flat-leaf) parsley
• 1 tsp sea salt, preferably gray salt
• several grinds of black pepper
• 1 tbsp olive oil
• 1/2 cup unbleached all-purpose flour
• 2 eggs
• olive oil for frying

Preparation Time: 20 minutes
Cooking Time: 10 minutes

With a meat mallet or a rolling pin, pound the veal cutlets between sheets of plastic wrap to 1/8 inch thickness. Season the cutlets with salt and pepper and press the seasonings into the meat with your fingers.

For the coating: Combine the bread crumbs, Parmesan cheese, parsley, salt and pepper in a small bowl. Work in the olive oil by hand, then spread the mixture on a dinner plate. Spread the flour on another dinner plate. Break the eggs into a shallow bowl and beat lightly. Dip the cutlets in the flour, coating both sides and shaking off the excess. Then dip in the egg, letting any excess drip back into the bowl. Finally, coat the cutlets on both sides with the seasoned bread crumbs, pressing them into place. As each cutlet is coated, place it on a tray. Cover the cutlets and refrigerate until you are ready to fry them.

Heat a large skillet over high heat until very hot. Add olive oil to a depth of 1/4 inch. When the oil is almost smoking, add as many cutlets as the skillet will hold comfortably; do not crowd the pan. Cook until the cutlets are golden on the bottom, about 2 minutes. Turn and cook on the second side about 30 seconds longer. With tongs, lift the cutlets as they are done, allowing any excess oil to drain back into the skillet, and transfer to several thicknesses of paper towels. Repeat with the remaining cutlets.

For the arugula salad: Place the arugula in a large bowl. Drizzle with enough extra-virgin olive oil to coat the leaves lightly. Add a squeeze of lemon and some salt and pepper. Toss, taste and adjust the seasoning.

Divide the cutlets among 4 plates, placing them in the center. Spoon a little Salsa Rosa on each side of the cutlets. Mound the arugula salad on top. With a vegetable peeler, shave a little Parmesan on top of the salad. Put a lemon quarter on each plate and serve immediately.

For the Salsa Rosa: heat the 2 tbsp olive oil in a small skillet over high heat. Add the whole chile, lower the heat to moderate and cook, turning occasionally, until the chile is softened, lightly browned, and blistered on all sides, about 8 to 10 minutes. Remove the skillet from the heat and let the chile cool in the oil for several minutes. When cool enough to handle, remove the stems. Add more oil to the skillet, if needed, to make 2 tbsp. Reheat the oil over moderate heat and add the garlic. Cook until lightly browned, about 30 seconds, then add the oregano and sauté briefly to release its fragrance. Add the tomato puree and salt, bring to a simmer, and simmer for about 5 minutes to thicken slightly. Combine the red peppers, serrano chile and tomato sauce in a blender and puree until smooth. Add the vinegar and the black pepper to taste and puree again. Taste and adjust the seasoning. Refrigerate for up to 5 days or freeze for up to 4 months.