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September 26, 2016 / Chris Blum

Veal with Arugula Salad

Perfect for a quick weeknight meal!

1 lb veal scallopine
Salt and pepper
Olive oil
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.

Serves 4.


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