1 lb veal scallopine
Salt and pepper
12 oz arugula
Parmigiano-Reggiano, shaved thin
1/4 c capers, drained
In a large bowl combine Arugula and cheese, toss with enough oil to coat, season with salt and pepper.
Season veal with salt and pepper. In a large skillet heat 1 tbsp oil over medium heat, cook veal about 2 min per side.
Divide among plates and serve.