Veal Scaloppine with Arugula Salad
Lori Marshall
This is good with Pork too....
ingredients
- 1 lb Veal Scallops
- 2 Tbsp fresh lemon juice
- 6 tsp olive oil
- coarse salt
- pepper
- 1/4 C flour
- cherry tomatoes or finely chopped romas, salted
- 1 lb arugula/mixed greens
- Fresh mozzarella balls
- Parmesan
- lemon wedges
directions
- 1
1) Make dressing:
- 2
Combine lemon juice, 1 tsp olive oil, salt and pepper.
- 3
2) If necessary, pound veal with malled until 1/4" thick.
- 4
3) Dredge veal in milk and flour, salt & pepper.
- 5
4) Heat olive oil in skillet. Option: cook tomatoes until softened or serve fresh. Remove and cook meat until browned 1-2 minutes one side; 30 seconds other side. Keep warm.
- 6
5) Mix greens in dressing; serve on plate with veal and Parmesan on top. tomatoes, mozzarella and lemon wedges on side.
notes
Karen made January 2007; I've made with both veal and pork scaloppine.
Source: Karen Lewis
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