2 tablespoons whipping cream
1½ pounds veal scaloppine
3 cups Italian-style bread crumbs
10 tablespoons extra light olive oil, divided
3 ounces arugula salad
Salt and pepper to taste
2 ounces shaved Parmesan pieces
For the tomato pesto:
3 cups tomatoes, peeled, seeded and finely diced
6 cloves garlic, finely chopped
1 teaspoon C&H® or Domino® sugar
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon pepper
½ teaspoon onion powder
½ teaspoon red pepper flakes
2 tablespoons basil, freshly chopped
1 cup extra virgin olive oil
Suggested Wine Pairing: Artesa Estate Reserve Pinot Noir
Serves 4 - 6
To prepare the tomato pesto:
Mix all the ingredients in a bowl and let them sit undisturbed for at least an hour. All the flavors will come together as the ingredients marinate together.
To prepare the veal Milanese:
In a bowl, whisk together the eggs and the cream.
Dip each of the scaloppine in the egg mixture and then the bread crumbs; make sure both sides are coated evenly. Place the scaloppine on a tray until ready to use.
Pour half the extra light tasting olive oil into a large sauté pan and cook over high heat for about 2 minutes until it starts to sizzle. Add half of the breaded scaloppine and cook over medium heat, 1 minute per side. To prevent the scaloppine from curling while you cook them, place small incisions with a sharp knife on each side of the scaloppine (along the silver skin.)
Place the cooked scaloppine on a tray lined with brown paper.
Clean the sauté pan and dispose of the oil. Cook the second batch of scaloppine in the remaining oil, following the same directions as above. Cover and keep warm.
Place the arugula in a stainless-steel bowl, and dress with 2 to 3 tablespoons of the tomato pesto. Add salt and pepper to taste.
Place the scaloppine in single-serving dishes. Top each of the scaloppine with a portion of the arugula salad and garnish with pieces of shaved Parmesan cheese. Pour some additional tomato pesto on the side of each of the scaloppine.
You should have enough for seconds.