VEAL MILANESE WITH ARUGULA ENJOY DAN:

            VEAL MILANESE WITH ARUGULA SALAD by CHEF DAN

Serves 2

INGREDIENTS:

1/2-cup flour

1-egg, beaten with 2-tablespoons water

1/2-cup grated Parmigiano Reggiano + save some for the top

1-cup Panko

salt & freshly ground black pepper

2-veal scallopini, pounded to 1/4-inch thickness, (6 Oz) each

3-tablespoon olive oil

2-big handfuls baby arugula

6-cherry tomatoes, halved

1-tablespoon toasted pine nuts

1/2-lemon, cut in half

DIRECTIONS:

1.   Place in a shallow bowl & beaten egg in second.

2.   Combine Parmesan & Panko in the third, season with salt & pepper.

3.   Dredge veal in flour, then egg, allowing excess to drip off.

4.   Then transfer to Panko.

5.   Turn to coat evenly, pressing crumbs so they adhere.

6.   Transfer scallopini to a large plate.

7.   Add oil to a skillet over medium-high heat & when sizzling.

8.   Add 1-piece of veal at a time in the hot oil.

9.   Saute for about 1-1/2-minutes or until golden brown.

10  Carefully turn with tongs & sauté for 1 minutes longer.

11  Transfer veal to paper towel lined plate & season with S & P.

12  Repeat with second veal scallopino.

13  Toss arugula, tomatoes, toasted pine nuts & extra Parmesan cheese.

14  Place in a bowl & add olive oil & lemon juice.

ENJOY DAN:                                                DAMN DELICIOUS!!!