Veal Milanese with Salsa Rosa

Ingredients:

Mama’s Salsa Rosa:

6-8 large red bell peppers
4 serrano chiles
3 Tbsp. olive oil
2 cloves garlic, thinly sliced
1 Tbsp. chopped fresh oregano leaves
1 cup Progresso crushed tomatoes with added puree (from 28 oz. can)
1-1/2 tsp. sea salt or kosher (coarse) salt
1 Tbsp. Progresso red wine vinegar
1/4 tsp. freshly ground pepper

For the Veal Milanese:

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

Coating:

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

Arugula Salad:

2 Tbsp. extra-virgin olive oil
1 Tbsp. plus 1-1/2 tsp. fresh lemon juice1/4 tsp. sea salt or kosher (coarse) salt
1/4 tsp. pepper
8 cups arugula

Toppings:

1 cup Mama’s Salsa Rosa
1/2 cup shaved parmesan cheese
1 lemon, quartered

Instructions:

For Mamas Salsa Rosa:

Heat an oven to 450F and line a large rimmed cookie sheet with foil. Coat the bell peppers and chiles with 1 Tbsp. of the oil and place them on the cookie sheet. Bake the peppers for 30-35 minutes, turning every 10-15 minutes, until they are blistered and beginning to char. Transfer the peppers and chiles to large bowl and cover with plastic wrap. Allow the peppers to cool for 40-50 minutes.

Peel the peppers and remove the stems, seeds and ribs, but do not rinse. You should have about 4 cups of roasted peppers. Peel the chiles and remove the stems and seeds. Finely chop the chiles.

In an 8″ skillet, heat the remaining 2 Tbsp. of oil over medium heat. Add the garlic and cook for about 30 seconds, stirring occasionally, until the garlic is lightly browned and fragrant. Stir in oregano, tomatoes and salt. Bring to a simmer and cook the mixture for about 5 minutes or until it has slightly thickened.

In a blender, add the bell peppers, chiles, tomato sauce, vinegar and pepper. Cover and blend the ingredients until smooth. Refrigerate for up to 5 days, or freeze up to 4 months.

Yields 5 cups salsa.

To prepare the veal:

Between two pieces of plastic wrap, pound the veal cutlets to 1/8″ thick pieces using a meat mallet or rolling pin. Sprinkle the veal with 1/4 tsp. salt and 1/4 tsp. pepper.

In a medium shallow bowl, mix the bread crumbs, grated Parmesan cheese, parsley, 1 tsp. salt, 1/4 tsp. pepper and 1 Tbsp. of oil. In separate medium shallow bowls, place the flour and eggs. Coat both sides of the cutlets in flour, shaking off any excess, then dip them into the eggs, letting any excess drip back into the bowl. Coat both sides of the cutlets with the bread crumb mixture and press to coat.

In a 12″ nonstick skillet, heat 1 Tbsp. of oil over medium-high heat. Add half of the cutlets and cook them for about 2 minutes or until golden on bottom. Turn and cook the other sides about 30 seconds or until golden. Remove the cutlets to a plate and keep them warm. Repeat with the remaining cutlets and 1 Tbsp. of oil.

In small bowl, beat 2 Tbsp. of extra-virgin olive oil, the lemon juice, 1/4 tsp. of salt and 1/4 tsp. pepper with a wire whisk.

In a large bowl, add the arugula and drizzle with the oil mixture. Toss to coat.

To serve:

Divide the cutlets among the 4 plates and place the cutlets in the center. Spoon about 2 Tbsp. of Mama’s Salsa Rosa on each side of the cutlets and mound the arugula mixture on top. Top with shaved parmesan cheese and serve with lemon wedges.

Recipe from Progresso Foods.