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Recommended Wine Pairing
Riesling
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Veal Milanese with Salsa Rosa
Recipe by Michael Chiarello for Progresso® Foods
Veal
8 veal scaloppini cutlets from the round (leg), about 2 oz each
1/4 teaspoon sea salt or kosher (coarse) salt
1/4 teaspoon freshly ground pepper
Coating
1 1/2 cups Progresso® Italian-style bread crumbs
1/2 cup freshly grated Parmesan cheese
2 tablespoons finely chopped fresh Italian (flat-leaf) parsley
1 teaspoon sea salt or kosher (coarse) salt
1/4 teaspoon freshly ground pepper
1 tablespoon olive oil
1/2 cup all-purpose flour
2 eggs, lightly beaten
2 tablespoons olive oil
Arugula Salad
2 tablespoons extra-virgin olive oil
1 tablespoon plus 1 1/2 teaspoons fresh lemon juice
1/4 teaspoon sea salt or kosher (coarse) salt
1/4 teaspoon pepper
8 cups arugula
Toppings
1 cup Mama's Salsa Rosa
1/2 cup shaved Parmesan cheese
1 lemon, quartered
1. Between pieces of plastic wrap, pound veal cutlets to 1/8-inch thickness with meat mallet or rolling pin. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
2. In medium shallow bowl, mix bread crumbs, grated Parmesan cheese, parsley, 1 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon oil. In separate medium shallow bowls, place flour and eggs. Coat both sides of cutlets in flour, shaking off excess, then dip into eggs, letting any excess drip back into bowl. Coat both sides of cutlets with bread crumb mixture, pressing to coat.
3. In 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add half of the cutlets; cook about 2 minutes or until golden on bottom. Turn; cook other sides about 30 seconds or until golden. Remove to plate; keep warm. Repeat with remaining cutlets and 1 tablespoon oil.
4. In small bowl, beat 2 tablespoons extra-virgin olive oil, the lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper with wire whisk. In large bowl, place arugula. Drizzle with oil mixture; toss to coat.
5. Divide cutlets among 4 plates, placing in the center. Spoon about 2 tablespoons Mama's Salsa Rosa on each side of the cutlets; mound the arugula mixture on top. Top with shaved Parmesan. Serve with lemon wedges.
4 servings
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