Scaloppine with Peppery Greens
For the greens:
1 tbsp. extra virgin olive oil
1 tbsp. balsamic vinegar
1 tbsp. orange juice or warm water
pinch of kosher salt
pinch of freshly ground black pepper
8 cups salad greens, preferably including peppery greens such as baby arugula or
watercress, cleaned and dried
fresh basil leaves and grape tomatoes (optional)
For the cutlets:
4 boneless veal, turkey or chicken breast scaloppine or cutlets, about 1 lb.
2/3 cup fine dried plain bread crumbs
1/2 cup finely grated Parmesan cheese
pinch kosher salt and freshly ground black pepper
2 large eggs
2 tbsps. water
2 tsps. extra virgin olive oil
2 garlic cloves, thinly sliced
For the greens: In a medium bowl, whisk together the oil, vinegar, orange juice
or water, salt and pepper. Set aside.
For the cutlets: Place them between 2 sheets of plastic wrap and, using a meat
pounder, rolling pin or the bottom of a skillet, flatten them evenly to less
than 1/4-inch thickness.
Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon of the oil
to the pan and swirl to coat. Add half the garlic and allow to sizzle for about
30 seconds. Move the garlic to the edge of the pan and add half the cutlets.
Cook until golden and crisp and cooked through, about 2 minutes per side.
Transfer to a plate and keep warm. Wipe out the pan and repeat with the
remaining oil, garlic and cutlets.
In a pie plate or shallow dish, combine the bread crumbs, cheese, salt and
pepper.
In a shallow bowl, beat the eggs with the water.
Dip 1 of the cutlets in the egg wash; allow any excess to drain off, then dredge
it in the bread crumb mixture, patting or pressing it gently if necessary. Shake
off any excess and place on a plate to dry. Repeat with the remaining cutlets.
Arrange the cutlets on plates. Rewhisk the vinaigrette to combine, and toss with
the greens and, if desired, basil and tomatoes. Arrange the greens on top or to
the side of each cutlet. Serve at once.
Serves 4.
Carbs 13 g, Fiber 1 g.