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Light veal Milanese

4
Points®
Total Time
22 min
Prep
15 min
Cook
7 min
Serves
4
Difficulty
Easy
This is our lightened version of the classic dish, and it’s ready in less than 25 minutes. In most veal Milanese recipes, the meat is pounded thin, coated in a mixture of Parmesan and breadcrumbs, and then pan-fried. Here we’ve streamlined the process: the cutlets are seasoned and broiled, the result is a dish with lots of flavor but much fewer calories. The veal is paired with a fresh salad of crisp romaine and peppery arugula that has a homemade cucumber dressing. You can use an English cucumber, if you like, so you can skip having to peel the cucumber. You can also add a small clove of garlic along with the lemon juice.

Ingredients

Cucumber

1 medium, peeled, seeded, and coarsely chopped

Fresh lemon juice

2 Tbsp, juice of 1 lemon

Table salt

1 tsp

Romaine lettuce

4 cup(s), shredded, lightly packed torn leaves

Arugula

1 bunch(es), (about 6 ounces), stems removed and leaves torn

Red onion

½ small, very thinly sliced

Cherry tomatoes

16 medium, halved

Uncooked veal cutlet (top round)

1 pound(s), (8 cutlets)

Olive oil

4 tsp, extra-virgin

Black pepper

⅛ tsp, freshly ground

Instructions

  1. Puree the cucumber with the lemon juice and 1⁄2 teaspoon of the salt in a blender. Toss the romaine, arugula, onion, and tomatoes in a large bowl.
  2. Pound the veal cutlets between pieces of plastic wrap until 1⁄8-inch thick. Brush the veal with the oil, then sprinkle with the remaining 1⁄2 teaspoon salt and the pepper.
  3. Spray the broiler rack with nonstick spray; preheat the broiler.
  4. Broil the cutlets 5 inches from the heat until cooked through, about 5 minutes. Pour the cucumber dressing over the salad and toss to coat. Divide the salad among 4 plates. Top each with 2 veal cutlets. Yields 2 cups salad and 2 veal cutlets per serving.

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