Veal Milanese with Salsa Rosa Recipe

  Italian Veal

8 veal scaloppini cutlets from the round (leg), about 2 oz. each
1/4 teaspoon sea salt or kosher (coarse) salt
1/4 teaspoon freshly ground pepper

1 1/2 cups Progresso® Italian-style bread crumbs
1/2 cup freshly grated Parmesan cheese
2 tablespoons finely chopped fresh Italian (flat-leaf) parsley
1 teaspoon sea salt or kosher (coarse) salt
1/4 teaspoon freshly ground pepper
1 tablespoon olive oil
1/2 cup all-purpose flour
2 eggs, lightly beaten
2 tablespoons olive oil

Arugula Salad:
2 tablespoons extra-virgin olive oil
1 tablespoon plus 1 1/2 teaspoons fresh lemon juice
1/4 teaspoon sea salt or kosher (coarse) salt
1/4 teaspoon pepper
8 cups arugula

1 cup Mama's Salsa Rosa
1/2 cup shaved Parmesan cheese
1 lemon, quartered

Mama's Salsa Rosa:
6 to 8 large red bell peppers
4 serrano chiles
3 tablespoons olive oil
2 cloves garlic, thinly sliced
1 tablespoon chopped fresh oregano leaves
1 cup Progresso® crushed tomatoes with added puree (from 28-oz. can)
1 1/2 teaspoons sea salt or kosher (coarse) salt
1 tablespoon Progresso® red wine vinegar
1/4 teaspoon freshly ground pepper

1. Between pieces of plastic wrap, pound veal cutlets to 1/8-inch thickness with meat mallet or rolling pin. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
2. In medium shallow bowl, mix bread crumbs, grated Parmesan cheese, parsley, 1 teaspoon salt,
1/4 teaspoon pepper and 1 tablespoon oil. In separate medium shallow bowls, place flour and eggs. Coat both sides of cutlets in flour, shaking off excess, then dip into eggs, letting any excess drip back into bowl. Coat both sides of cutlets with bread crumb mixture, pressing to coat.
3. In 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add half of the cutlets; cook about 2 minutes or until golden on bottom. Turn; cook other sides about 30 seconds or until golden. Remove to plate; keep warm. Repeat with remaining cutlets and 1 tablespoon oil.
4. In small bowl, beat 2 tablespoons extra-virgin olive oil, the lemon juice, 1/4 teaspoon salt and
¼ teaspoon pepper with wire whisk. In large bowl, place arugula. Drizzle with oil mixture; toss to coat.
5. Divide cutlets among 4 plates, placing in the center. Spoon about 2 tablespoons Mama’s Salsa Rosa on each side of the cutlets; mound the arugula mixture on top. Top with shaved Parmesan. Serve with lemon wedges.

4 servings

For Mama's Salsa Rosa:
1. Heat oven to 450°F. Line large rimmed cookie sheet with foil. Coat bell peppers and chiles with 1 tablespoon of the oil; place on cookie sheet. Bake 30 to 35 minutes, turning every 10 to 15 minutes, until blistered and beginning to char. Transfer peppers and chiles to large bowl; cover with plastic wrap and cool 40 to 50 minutes.
2. Peel peppers; remove stems, seeds and ribs - do not rinse. You should have about 4 cups of roasted peppers. Peel chiles; remove stems and seeds. Finely chop chiles.
3. In 8-inch skillet, heat remaining 2 tablespoons oil over medium heat. Add garlic; cook about 30 seconds, stirring occasionally, until lightly browned and fragrant. Stir in oregano, tomatoes and salt. Heat to a simmer; cook about 5 minutes or until lightly thickened.
4. To blender, add bell peppers, chiles, tomato sauce, vinegar and pepper. Cover; blend until smooth. Refrigerate up to 5 days, or freeze up to 4 months.

About 5 cups salsa

Veal Milanese with Salsa Rosa

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