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Veal Milanese, aragula salad
Veal Milanese, aragula salad

Veal Milanese, aragula salad

Preparation 15 minutes
Cooking time 12 minutes
Servings 4

Ingredients

Vinaigrette:

  • 1 French shallot, thinly sliced
  • 1 garlic clove, minced
  • 40 ml (2 tbsp + 2 tsp) olive oil
  • 20 ml (1 tbsp + 1 tsp) balsamic vinegar
  • Salt and freshly ground black pepper

Salad:

  • 1 L (4 cups) baby arugula
  • 250 ml (1 cup) grape tomatoes, cut into wedges
  • 125 ml (1/2 cup) Parmesan, freshly shaved
  • 30 ml (2 tbsp) pine nuts, toasted

Veal escalope:

  • 4 nice escalopes, about 90 g (3 oz) each
  • 125 ml (1/2 cup) all-purpose flour
  • 4 eggs, beaten
  • 250 ml (1 cup) breadcrumbs
  • 125 ml (1/2 cup) Parmesan, freshly grated
  • 30 ml (2 tbsp) vegetable oil
  • 30 ml (2 tbsp) butter
  • 1 lemon, cut into quarters

Preparation

  1. In a bowl, mix together all the vinaigrette ingredients.
  2. Stir and let rest for about 1 hour.
  3. Preheat the oven to 95°C (200°F).
  4. In a large plate, place the flour.
  5. In a shallow plate, place the beaten eggs.
  6. In another large plate, mix together the bread crumbs and the grated Parmesan.
  7. Season the escalopes with salt and pepper.
  8. First flour them and then dip in the egg wash.
  9. Finally coat them with bread crumbs.
  10. Dip once more in the egg wash and the bread crumbs.
  11. Let rest in the refrigerator for about 15 minutes.
  12. In a very large skillet, heat the oil and butter over medium-high heat.
  13. Cook the escalopes 2 at a time for about 3 minutes on each side, until nicely browned.
  14. Place on a baking sheet lined with paper towel. Keep warm.
  15. In a large salad bowl, mix together the arugula and tomatoes.
  16. Top with the vinaigrette and toss.  
  17. Divide the salad among 4 dishes.
  18. Garnish with Parmesan shavings and pine nuts. Top with the escalopes.  
  19. Serve immediately with lemon wedges.  
Availability in stores