Veal Milanese

Since I haven't been feeling so well this week, I wanted something quick, hearty and delicious to make Friday night for dinner when my sister came over. My husband loves veal, especially when breaded, fried, and drowned in lemon, so I chose to go with one of his favorites -- veal milanese. I've posted a recipe for veal piccata in the past which is similar but a little more time consuming. Veal milanese cooks quickly because the scallopini slices are so thin and only requires being dipped in a few ingredients before pan frying!

Ingredients

4 slices veal scallopini

1 cup whole wheat flour

1 1/2 cups whole wheat bread crumbs

3 tbsp fresh parsley, chopped

2 eggs, beaten

olive oil for frying

salt and pepper

2 lemons

Start by setting up your coating station. You will need three plates; one for the flour...

one for the beaten eggs...

and one for the bread crumbs... You'll want to season the bread crumbs with salt, pepper and chopped parsley. A little herb goes a long way in terms of flavor!

Make sure to rinse and pat dry your veal (which can be purchased in the meat department of almost any market).

Take the veal and dip it in the flour, followed by the eggs, followed by the bread crumbs.

Heat a few tbsp of olive oil in a hot skillet and fry each side for about a minute or two on each side.

Place on a paper towel to drain some of the excess olive oil.

Finally, douse the veal with fresh lemon juice and plate alongside some garlic bread, arugula salad and cherry tomatoes, drizzled with olive oil and lemon. This will be a nice, easy dinner to make when you're feeling under the weather!