Veal Milanese with Warm Fingerling Potato Salad An extremely useful technique, especially for serving family meals, is learning how to properly flour, egg wash, and bread thin slices of meat.

SERVES 6

INGREDIENTS FOR THE POTATO SALAD

1 1½ pounds fingerling or baby Yukon Gold potatoes, scrubbed and cut into bite-size pieces

1 tablespoon stone-ground mustard

1 teaspoon salt

1/8 cup malt vinegar

1½ cup olive oil

4 tablespoons sliced scallions, white and tender green parts only (about 6 scallions)

2 tablespoons chopped fresh flat-leaf parsley leaves (about 6 sprigs)

1¼ cup lemon juice (the juice of 1 lemon)

4 strips cooked bacon, chopped

INGREDIENTS FOR THE VEAL

3 tablespoons minced fresh flat-leaf parsley (from 8 or 9 sprigs) (can be done in a food processor)

3 tablespoons minced fresh basil (from about 8 sprigs) (can be done in a food processor)

2 teaspoons garlic powder

1 teaspoon salt

1¼ teaspoon freshly ground black pepper

1½ cup freshly grated Parmesan cheese

3 cups Italian-flavored breadcrumbs

1 1½ to 2 pounds thinly sliced veal (scaloppine), pounded thin with a meat mallet

1½ cup milk, or as needed to moisten the veal

1 cup all-purpose flour

2 to 4 eggs, beaten, or as needed for the egg wash

1½ cup grapeseed oil

4 tablespoons butter

2 lemons, cut into slices, for garnish

Method for the warm potato salad

Boil the potatoes until fork-tender and drain.

In a bowl, mix together the mustard, salt, vinegar, oil, scallions, parsley, and lemon juice. Lightly fold in the potatoes and bacon pieces, being careful not to break up the potatoes. Method for the veal

Add the parsley, basil, garlic powder, salt, pepper, and Parmesan cheese to the breadcrumbs and set up a breading station as follows:

1. Moisten the veal slices in the milk.

2. Dredge them in the flour, shaking off any excess.

3. Dip them in the beaten eggs.

4. Coat them with the breadcrumb mixture, pressing the crumbs into the veal.

Heat the oil over medium-high heat in a large sauté pan and melt the butter in the oil. Add the veal and cook until golden brown on both sides, allowing each side of the veal to cook undisturbed for the first 2 minutes or so, to avoid having the breading crust come off. Remove to a platter and let rest.

Place the warm potato salad on a platter. Arrange the veal around the salad. Garnish with the lemon

slices.