Veal Milanese Salad

Course: Entree, Salad

Cuisine: Greek, Italian

Keyword: Veal Milanese, Veal Milanese Salad

Prep Time: 15

Cook Time: 5

Total Time: 20

Servings: servings

Calories: 825kcal

Author: Colleen Kennedy

Veal Millanese Salad is both delicious and satisfying. A perfect warm-weather meal!

Print Recipe

Ingredients

6 cups arugula or arugula and spring mix combo
2 cups grape tomatoes halved (or chunks of tomato of your choice)
½ of red onion sliced thin
Parmesan cheese shaved (as much or as little as you enjoy)
¾ cup Panko
¼ cup grated Parmesan cheese
2 TBS minced parsley
Kosher salt
Black pepper
4 veal cutlets
½ a fresh lemon
Olive oil

Instructions

In a bowl, combine arugula, (spring mix if using), tomatoes, onion slices and shaved Parmesan cheese. Toss until combined and set aside.
on a plate, combine breadcrumbs, grated cheese, parsley, salt and pepper and toss to combine.
Dredge veal cutlets one at a time in the mixture to coat both sides, place on a baking sheet or clean plate until ready to cook.
Pour in just enough olive oil to lightly coat your pan and heat over med-high heat.
Once oil is hot, add veal and cook until golden brown on the downside, about 2 minutes. Flip and cook 1-2 minutes more (depends on the thickness of your cutlets, see notes)
Remove cutlets from pan and place on paper towel-lined plate to drain off any excess oil.
To serve:
Either place one cutlet on swerving plate, and top with salad OR create a big platter as I did in the post. Top with additional shaved Parmesan. Squeeze your lemon over top the salad, moving it around to get a little juice everywhere. Drizzle with olive oil and serve.

Notes

Cook time on the veal cutlets will depend on size and thickness. Typically veal cutlets are thin and even. If yours are on the thicker side, give them a few pounds with a mallet to thin them out.

I often will pour ½ cup or so of olive oil or grapeseed oil and add to that 2 cloves of smashed or minced garlic and some salt & pepper. I let it sit for 30 minutes or so and then use that oil to drizzle salads like this or use to saute veggies, or rub on steaks and whole beef tenderloins. SO yummy!

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