Veal Milanese at its Best - or Vitello alla Capricciosa - When you're talking Italian

I had a cook up last week, food for later
Chicken soup, Meat sauce for Pasta and Breaded Schnitzel always a favourite

When we stayed with Yvonne and Stuart Rubin at their apartment right in the middle of New York City over a decade ago...they introduced us to some wonderful experiences
One of which was dining at Maruzzella 
Maruzzella is located at 1483 First Avenue, If you are in New York
They are on the west side of the Avenue, just north of 77th Street.
Such a fabulous restaurant
They took us there more them once, This occasion below, was to celebrate my Husband's birthday  

Stuart's (as a regular) favourite on the menu was
Vitello alla Capriccosa, which is Breaded Veal with a Tomato and Rocket Basil Salad 
He didn't even have to order, they just brought it to him
Recently when I was in Sydney Yvonne cooked her version for us

I played with these ingredients, last week and came up with  a slightly different option
I also made a pasta salad on the side
It was very popular

But if you would like to make the real thing...here ya go

600 grams of Schnitzel sliced Veal or Beef
Sea Salt and Freshly Ground Black Pepper

1 cup flour
3 eggs beaten
1 tablespoon chopped fresh Parsley leaves
1 tablespoon grated Parmesan Cheese

1 cup plain breadcrumbs

1/2 cup olive oil

Salad
3 Roma tomatoes Chopped
1/2 medium red onion sliced
1 bag Rocket/ Arugula
6 Basil leaves torn

1/2 lemon juiced
1/4 cup Extra Virgin Olive Oil
Sea Salt and Freshly Ground Black pepper
 
Set up your breading station
I like to put the flour and the breadcrumbs on paper towels easy for washing up 
In a wide bowl beat eggs with parsley and Parmesan
Season the flour with S&P

Cut the meat into serving pieces

Now dredge the meat in the seasoned flour, shake to get rid of excess
Dip in egg mixture and transfer to breadcrumbs and press well in to complete the procedure

Do this earlier in the day, all ready to go when dinner time comes


Heat 1/2 cup olive oil in a saute pan over medium heat.
When the oil is hot, 
Fry the veal until golden brown, about 3 minutes on each side.
Remove from pan onto paper towel to absorb any excess oil. 


Quickly assemble the Salad and toss with the dressing of oil and lemon juice

To serve 
It's customary to place the meat on the plate and smother with the salad  
Whichever...its beautiful anyway