The Recipes

Veal Scallopinne with Arugula and Tomato Salad

This was inspired while watching Clinton Kelly on The Chew.  Who knew he had cooking chops to go with his fashion and crafting capabilities?  This comes together in just a few minutes.

Veal Scallopinne with Arugula and Tomato Salad


- 1 piece of veal, pounded to 1/2-in. thickness
- 1/2 c. flour
- 1 c. arugula
- 5-6 cherry tomatoes, halved
- 1 T. balsamic vinegar
- 1/2 orange, juiced and zested
- olive oil
- salt
- pepper

In a small bowl, whisk together the orange juice, zest, and vinegar.  Slowly whisk in 2 T. of olive oil and season with salt and pepper.  Set aside.

Heat 1 T. of olive oil in a skillet.   While it heats, put the flour in a shallow bowl or dish.  Season it with salt and pepper and stir.  Season the veal with salt and pepper and dredge it in the flour.  Shake off any excess flour.  Lay the veal in the skillet and cook for two minutes per side, allowing a light brown crust to form.  

Plate the veal, letting it rest while you finish the salad.  Add the tomatoes and arugula to the bowl with the vinaigrette.  Toss to coat, then pile it on top of the veal.