Wednesday, April 20, 2011

Veal Milanese Salad- Lightened up

Veal Milanese Salad a staple on many Italian restaurant menus, pan sauteed breaded veal cutlet topped with a crisp salad, drizzled with olive oil and lemon. Although it's delicious it's falls into the category of dishes that look healthy but aren't. I decided to give Veal Milanese a make over by pan searing the veal cutlet sans the breading and serving it over a huge salad- a little lighter and just as lovely. Try Jen DePalma's Lightened Up Veal Milanese tonight and tomorrow your jeans will thank you!

Jen DePalma's Lighten Up Veal Milanese Salad
1 lb of veal scallopini
2 tsp each (garlic powder, salt, black pepper)
2 tbsp of olive oil
1/4 cup of red wine vinegar
1 bag of mixed greens salad

Preheat a large skillet until very hot
Add in oil , allow to heat 1 minute
Season veal with garlic powder, salt and pepper
Saute veal 2 minutes per side
Finish with red wine vinegar and serve over large salad

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