MILANESE VEAL CUTLET

SERVES 4

1 LB. (4 PIECES) VEAL CUTLET
2 EGGS (BEATEN)
FLOUR
1 CUP UNSEASONED BREAD CRUMBS
OLIVE OIL
4 OZ. ROCKET SALAD (ARUGULA)
1 ½ OZ. WHITE WINE VINEGAR
BALSAMIC VINEGAR
SUGAR
SALT & PEPPER TO TASTE

GENTLY POUND CUTLET’S UNTIL VERY THIN.  YOU CAN POUND BETWEEN SHEETS OF WAXED PAPER FOR EASE OF PROCESS.

DIP EACH CUTLET INTO FLOUR, THEN INTO THE BEATEN EGG W/ WHITE OR BLACK PEPPER AND FINALLY INTO THE BREADCRUMBS. 

SHAPE THE CUTLET WITH YOUR HANDS INTO AN EVEN OBLONG SHAPE.  PAT CUTLET WITH FLAT SIDE OF LARGE KNIFE, SHAPING THE CUTLET WITH YOUR HANDS INTO AN EVEN SHAPE.... LIGHTLY SCORE CRIS-CROSS STYLE WITH DULL EDGE OF KNIFE (DON’T CUT INTO MEAT).

HEAT A SMALL AMOUNT OF OLIVE OIL IN LARGE PAN AND SAUTE MEAT QUICKLY ON BOTH SIDES.  YOUR “ESCALOPES” ARE THIN AND WILL COOK QUICKLY.  OVER COOKING WILL MAKE THEM TOUGH.

LAY COOKED ESCALOPES ON A WARM PLATE AND GARNISH WITH CHOPPED “ROCKET SALAD” THAT HAS BEEN TOSSED WITH THE WHITE WINE VINEGAR AND SALT TO TASTE. 

OPTIONAL GARNISH

  WARM BALSAMIC VINEGAR AND SMALL AMOUNTS OF SUGAR UNTIL YOU HAVE A THIN CREAM.  DRIZZLE BALSAMIC GLAZE OVER ESCALOPES AND ROCKET SALAD.

  OMIT WHITE WINE VINEGAR FROM ROCKET SALAD.  PLACE ROCKET SALAD ATOP ESCALOPE AND DRIZZLE PRESENTATION WITH OLIVE OIL AND FINISH WITH SALT AND PEPPER TO TASTE.