Light veal Milanese
2
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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