Veal Milanese with Arugula Topping and Vodka Sauce

Veal Milanese with Arugula Topping and Vodka Sauce
Makes:
6
Prep Time:
20
minutes
Total Time:
32
minutes
based on 2 reviews
2
This elegant Veal Milanese dish features a contemporary--and mouth-watering--presentation of a classic Italian favorite.

Created by Chef Michael Chiarello

In this recipe:

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Ingredients:

  • 1 cup dry bread crumbs
  • 1/2 cup (1.5 ounces) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
  • 2 tablespoons chopped parsley
  • 1 tablespoon finely chopped garlic
  • 2 teaspoons salt, divided
  • 2 teaspoons ground black pepper, divided
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 6 (about 12 ounces total) veal cutlets, pounded to 1/4-inch thickness
  • 1 container (15 ounces) BUITONI Refrigerated Vodka Sauce
  • 4 cups arugula or baby spinach
  • 1/2 cup + 2 tablespoons extra virgin olive oil, divided
  • 2 teaspoons white wine vinegar or lemon juice

Directions:

MIX bread crumbs, cheese, parsley, garlic, 1 teaspoon salt and 1 teaspoon pepper in small bowl; set aside.

COMBINE flour and remaining 1 teaspoon salt and remaining 1 teaspoon pepper on large plate. Coat veal cutlets lightly in flour mixture and dip in beaten eggs, allowing excess to drip off. Coat both sides of cutlets with bread crumb mixture.

HEAT sauce in small saucepan over low heat; keep warm.

HEAT 1/2 cup oil in large skillet over high heat. Reduce heat to medium; cook cutlets for 1 minute on each side until golden brown. Set on paper towels to drain.

TOSS arugula with remaining 2 tablespoons oil and vinegar.

SPOON sauce on platter and top with veal cutlets. Sprinkle with additional cheese, if desired; top with arugula.

Tip: May be served on individual plates or family style.


Reviews:

Review This Recipe

Great

 Star(s)

Chloe Chester from Sydney NSW

i think this dish is vey nice i tryed it at home and everyone was raving about how good it was. It was super duper ill definatly tell all my friends and fam aboput it lova ya oxoxoxxo

Read More Reviews

Review This Recipe
  •  Star(s)

    Great

    Chloe Chester from Sydney NSW

    i think this dish is vey nice i tryed it at home and everyone was raving about how good it was. It was super duper ill definatly tell all my friends and fam aboput it lova ya oxoxoxxo

  •  Star(s)

    Beautiful

    Lynn from Minneapolis Minnesota

    A classy taste and presentation for a classy product. I enjoyed serving this to guests for a small dinner party.

Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • Calories: 410
  • Calories from Fat: 170
  • Total Fat: 19g (30% of DV)
  • Saturated Fat: 6g (29% of DV)
  • Cholesterol: 135mg (44% of DV)
  • Sodium: 1400mg (58% of DV)
  • Carbohydrates: 34g (11% of DV)
  • Dietary Fiber: 2g (9% of DV)
  • Sugars: 4g
  • Protein: 23g
  • Vitamin A: 15% of DV
  • Vitamin C: 6% of DV
  • Calcium: 15% of DV
  • Iron: 20% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Veal Milanese with Arugula Topping and Vodka Sauce

Ingredients

  • 1 cup dry bread crumbs
  • 1/2 cup (1.5 ounces) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
  • 2 tablespoons chopped parsley
  • 1 tablespoon finely chopped garlic
  • 2 teaspoons salt, divided
  • 2 teaspoons ground black pepper, divided
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 6 (about 12 ounces total) veal cutlets, pounded to 1/4-inch thickness
  • 1 container (15 ounces) BUITONI Refrigerated Vodka Sauce
  • 4 cups arugula or baby spinach
  • 1/2 cup + 2 tablespoons extra virgin olive oil, divided
  • 2 teaspoons white wine vinegar or lemon juice

 

Directions

MIX bread crumbs, cheese, parsley, garlic, 1 teaspoon salt and 1 teaspoon pepper in small bowl; set aside.

COMBINE flour and remaining 1 teaspoon salt and remaining 1 teaspoon pepper on large plate. Coat veal cutlets lightly in flour mixture and dip in beaten eggs, allowing excess to drip off. Coat both sides of cutlets with bread crumb mixture.

HEAT sauce in small saucepan over low heat; keep warm.

HEAT 1/2 cup oil in large skillet over high heat. Reduce heat to medium; cook cutlets for 1 minute on each side until golden brown. Set on paper towels to drain.

TOSS arugula with remaining 2 tablespoons oil and vinegar.

SPOON sauce on platter and top with veal cutlets. Sprinkle with additional cheese, if desired; top with arugula.

Tip: May be served on individual plates or family style.

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