Veal Milanese with Salsa Rosa | Louisiana Kitchen & Culture

Ingredients

• 8 veal scallopini from the round, about 2 ounces each
• Sea salt and freshly ground black pepper
• 1½ cups fine dried bread crumbs
• ½ cup freshly grated Parmesan cheese
• 2 tablespoons minced fresh Italian (flat-leaf) parsley
• 1 teaspoon sea salt
• Freshly ground black pepper
• 1 tablespoon olive oil
• ½ cup unbleached all-purpose flour
• 2 eggs
• Olive oil for frying
• ¼ pound (about 8 cups) arugula
• Extra-virgin olive oil
• ½ lemon
• 1 cup Salsa Rosa (follows)
• Wedge of Parmesan cheese
• 1 lemon, quartered