dinner · everyday
Veal milanese with arugula salad
Thin crumbed veal cutlets fried in butter, topped with lemony arugula and tomatoes.
- Time
- 30min
- Steps
- 4
Ingredients
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Allergens
Contains milk, egg and wheat.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Pound the cutlets thin and season.
-
2
Dredge in flour, egg, then panko mixed with Parmesan.
-
3
Fry in the oil and butter over medium-high until golden and cooked through, 2–3 minutes a side (63°C/145°F for veal, 74°C/165°F for chicken).
-
4
Toss the arugula and tomatoes with lemon, a little oil and salt and pile on top.
