SCALOPPINE DI VITELLO ALLA MILANESE (breaded, with arugula and tomato salad, for four)
3 cups fine fresh bread crumbs (from 6 slices firm white sandwich bread)
6 tablespoons olive oil
3 tablespoons fresh lemon juice
1 teaspoon black pepper
1 teaspoon salt
2 medium tomatoes (3/4 pound total), cut into ½ inch thick wedges
1 small red onion, halved lengthwise, then thinly sliced crosswise
4 veal cutlets (1-1/4 pound total)
2 ounces finely grated Parmigiano-Reggiano (1 cup)
2 large eggs
6 tablespoons vegetable oil
10 ounces arugula (5 cups), leaves torn if large
1 cup loosely packed fresh basil leaves, torn into bite-size pieces
1. Put oven rack in middle position and preheat oven to 350*. Spread bread crumbs in a shallow baking pan and toast 8 to 10 minutes. Reduce oven temperature to 200*.
2. Whisk together oil, juice, pepper and ½ teaspoon salt in a large bowl until combined, then stir in tomatoes and onion.
3. Gently pound cutlets to 1/8 inch thickness between 2 sheets of plastic wrap with flat side of a meat pounder or a rolling pin. Sprinkle veal all over with remaining ½ teaspoon salt and season with pepper.
4. Stir together bread crumbs and cheese in a large, shallow bowl. Lightly beat eggs in another large, shallow bowl. Dip veal, 1 piece at a time, into egg, letting excess drip off, then dredge in bread crumbs, coating completely, and arrange in 1 layer on a sheet of waxed paper.
5. Heat 3 tablespoons vegetable oil in a 12 inch heavy skillet over moderately high heat until hot but not smoking, that fry 2 cutlets, turning over once, until golden brown and just cooked through, about 6 minutes total. Transfer to paper towels to drain briefly, then transfer to baking pan to keep warm in the oven. Add remaining 3 tablespoons oil to the skillet and fry the remaining cutlets.
6. Add arugula and basil to the tomato mixture and toss, then season with salt and pepper. Serve topped with salad.
from Gourmet Magazine, July 2004