Veal Cutlet with Asparagus, Basil, and Lemon
VEAL CUTLETS
- ½ cup all-purpose flour
- 3 large eggs, beaten
- 2 cups panko bread crumbs
- ½ cup grated Parmigiano-Reggiano
- 1 tablespoon dried oregano
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon lemon zest
- 1 tablespoon kosher salt
- 2 teaspoons finely ground red chili flakes
- 1¼ pounds veal scaloppini (eight 2½-ounce portions)
- 1 cup extra virgin olive oil
- 3 garlic cloves, peeled
- 8 asparagus spears, with woody ends removed
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- ½ teaspoon plus 1–2 tablespoons kosher salt
- 1 pinch ground white pepper
- 1 cup halved cherry or grape tomatoes
- 1 cup baby arugula, loosely packed
- ¼ cup torn basil leaves
- 1 lemon, cut into 4 wedges
Instructions:
Veal piccata was a popular dish in my hometown when I was growing up, but I like my veal dishes to have a little more depth and breadth of flavor and texture. This lightly breaded and pan-fried veal is light and creamy, and the basil and lemon brighten the asparagus salad.
- Set up a breading station using three separate shallow bowls: one for flour, the second for eggs. In the third bowl, whisk together the panko, Parmigiano-Reggiano, oregano, parsley, lemon zest, salt, and ground chili flakes.
- Dredge the veal in the flour, then egg, then bread crumb mixture and set aside.
- Heat the olive oil and garlic in a large sauté pan over medium heat. Sauté the garlic for 12–15 minutes, until golden brown.
- While the garlic is sautéing, bring a medium saucepan of water to a boil. Set a bowl of ice water to the side. Add a tablespoon or two of kosher salt to the boiling water and blanch the asparagus for 2 minutes. Shock the spears in ice water until chilled. Completely dry with paper towels or clean dishtowels. Slice on the bias into bite-size pieces.
- In a small mixing bowl, whisk the olive oil, lemon juice, honey, salt, and white pepper. Toss with the asparagus and tomatoes, until nicely coated.
- Remove the garlic cloves from the oil and discard. Increase the heat to medium-high and pan-fry the veal in the garlic oil for 1½ minutes on each side until golden brown. Remove from the oil and place on a cooling rack.
- Toss the arugula and basil into the salad.
- Transfer the veal to a serving dish and top with salad. Serve with lemon wedges on the side.