Golden Veal with Arugula and Tomato Salad


Joanne Weir Cooking Class Second SeasonThe combination of peppery arugula, sweet summer tomatoes, lemon, garlic, and extra-virgin olive oil happens to rock my boat. I put this mixture on pizza, chicken paillards, and these crispy, golden veal scaloppine. It’s an all-in-one plate, so you don’t even need a vegetable on the side.

1 1/4 pounds veal scaloppine, cut from the sirloin
1/2 cup all-purpose flour
2 large eggs, beaten lightly together
2 cups dry bread crumbs
Salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 small garlic clove, minced
2 tablespoons unsalted butter
3 cups very coarsely chopped arugula
2 small tomatoes, cut into 1/2-inch dice
Lemon wedges, for garnish


With a large, flat meat mallet, flatten each piece of veal between two pieces of waxed paper or plastic wrap until the veal is 1/4 inch thick. To bread the veal, place the flour, eggs, and bread crumbs in three separate bowls. Season the flour and bread crumbs with salt and pepper and mix well. Coat both sides of the veal with flour, shaking off the excess. Next, coat the veal with egg, letting the excess drain. Coat both sides of the veal lightly with bread crumbs. Place on baking sheets in the refrigerator until just before cooking.

In a small bowl, whisk together 3 tablespoons of the olive oil, the lemon juice, and garlic to make a vinaigrette. Season to taste with salt and pepper. Reserve.

In a large skillet, heat the remaining 2 tablespoons olive oil and the butter over medium-high heat. Add the veal pieces in a single layer. Do not overcrowd the pan. Sauté the veal pieces, turning occasionally, until they are golden brown on each side, 4 to 6 minutes total.

To serve, place the veal on a platter. Toss the arugula, tomatoes, and vinaigrette together. Top the veal with the salad, garnish with the lemon wedges, and serve immediately.

Serves 6

TO DRINK: Dry rosé