Semolina-Crusted Veal Scaloppini with Heirloom Tomato/Arugula Salad

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By Mike Leopold, Executive Chef, Cosimo’s Trattoria and Bar

Serves 4

Prep time: 15 minutes, cooking time: 4 minutes

Ingredients:

• 4each, 5oz. Veal top round cutlets

• .5 cup semolina flour

• 3 lb. fresh heirloom tomatoes (different varieties)

• 4 oz. fresh arugula

• 1 ea. Large shallot

• 1 cup Kalamata olives, pitted

• 2 Tbsp. fresh oregano

• 1 cup Extra Virgin Olive Oil

• 2 Tbsp. Red Wine Vinegar

• 1 Tbsp. Kosher Salt

• ½ tsp. red chili flakes

• 1 ea. Large lemon

Procedure (veal):

1. Pound veal cutlets with meat tenderizer till evenly thick, slightly less than ¼ inch, lightly season with kosher salt and dredge both sides lightly in semolina flour

2. In a 16 inch non-stick or cast iron skillet heat up ¼ cup extra virgin olive oil over medium high heat till oil just begins to smoke

3. Lay veal cutlets gently in oil 2 at a time

4. Cook for about two minutes on first side and flip with tongs or a spatula and cook an additional minute on the second side

5. Remove from pan a lay on paper towel, repeat with two remaining cutlet’s

Procedure (salad):

1. Salad should be prepared 20 minutes before cooking veal

2. Dice tomatoes to about 1 inch pieces. Cutting different size tomatoes in different shapes enhances the presentation of this dish as long they are roughly the same size

3. Slice the shallots into very thin slices and cut the olives in half

4. Pick the oregano leaves and rough chop

5. In a large bowl toss together the tomatoes, shallot, olives, oregano, red wine vinegar, olive oil, salt and chili flakes, allow to sit at room temperature for about 20 minutes

6. After 20 minutes lightly toss arugula in tomato mixture and divide salad evenly between 4 dinner plates

7. Lay hot veal alongside salad and drizzle with olive oil and a squeeze of fresh lemon