Veal Scallopini Milanese Recipe | Yummly

By pat1908

Ingredients

• Martha Stewart serves 4
• 1 small spaghetti squash (about 4 lbs) halved lengthwise
• I lb veal scaloppini, pounded thin.
• FOR THE CRUMBS
• 1/2 cup plain breadcrumbs
• 1/2 cup finely shredded parmesan cheese
• 1/4 tspn freshly ground pepper
• FOR THE GARNISH
• 1 1/2 tspns plus 1 TBSPN extra virgin olive oil.
• FOR THE SPROUTS
• 1 garlic clove, peeled and halved
• 1 TBSPN freshly squeezed lemon juice
• 1/4 tspn coarse salt
• 1 cup grape or cherry tomatoes, halved
• 3 ounces sunflower sprouts (2 cups packed)
• 2 ounces pea shoots (3 cups packed)

Details

Servings 1
Adapted from yummly.com

Preparation

Step 1

1. Preheat oven to 400 degrees. Place squash cut side down in baking dish, add 1/4 inch water. Cover with foil, and bake in oven until fork tender, about 1 hour. Scoop out and discard seeds. Scrape strands from the flesh with a fork. Transfer to a bowl, cover with foil to keep warm.

2. Preheat broiler. In a shallow bowl, combine breadcrumbs,. parmesean and 1/8 tspn pepper. Place veal in another bowl, and coat 2with 1 1/2 tespns oil. Dredge veal in breadcrumb mixture and turn to coat well. Transfer to a baking sheet.

3. Rub inside of large wooden salad bowl with garlic. Add lemon juice, salt and remaining TBSPN OF OIL. Add tomatoes, sprouts and shoots to bowl, set aside.

4. Place veal about 5 inches under broiler and cook until golden and browned in spots, 2 to 3 minutes, rotating pan ever4y minute. Turn over, cook 2-3 mins more. Transfer veal to serving plate.

5. Toss sprout mixture, season with remaining 1/8 tspn pepper. Serve on top of veal, with spaghetti squash on the side.