• 1/8 cup kosher salt
• 1/8 cup sugar
• 4 cups water, 1 cup ice cubes
• 1/2 to 1 cup all purpose flour
• 2 extra large eggs
• 1/2 to 1 cup Italian breadcrumbs

• 2 tablespoons extra virgin olive oil
• 4 veal scaloppini
• Mesculin mix or any spring lettuces
• marinated long-stem artichokes
• pecorino Romano cheese
• fresh lemons

Click on picture for more images.

Start by heating 1 cup of water in a 4-cup glass measuring cup in the microwave until just hot. Remove and carefully add the kosher salt and sugar. Stir to dissolve. Add about 1 cup of ice cubes and stir to melt. Fill the measuring cup up to the 4 cup line. Place the veal in an airtight bowl large enough to accommodate the 4 cups of water. Pour the brine over the veal, cover, seal and refrigerate for 2 hours. Note that if you are lucky enough to obtain freshly sliced veal scaloppini, this step may not be necessary.

Remove the veal from the brine, if used, and dry thoroughly with paper towels. Set aside. Set up a dredging station by putting flour in one shallow dish, beat the 2 eggs well in another shallow dish and put breadcrumbs in yet another shallow dish. Salt and pepper both sides of the veal to taste. Coat both sides in the flour, shake off excess and put in the eggs. Coat well, drain off excess eggs and coat with the breadcrumbs. Lightly pack the breadcrumbs to the veal. Set aside for at least 5 minutes to allow the breadcrumb to absorb some of the egg.

Heat oil in a large skillet over medium-low heat. Add the veal without crowding the pan and fry slowly about 5 minutes each side, until browned and the coating appears slightly curly. Remove to a rack to drain. Squeeze the juice of one lemon into a bowl and add about 2 to 3 tablespoons of the marinated artichoke liquid. Stir to combine. Drop in your lettuces and stir to coat. Place veal on a plate and pile the dressed lettuces around it. Add bite-sized pieces of marinated artichokes and shave the pecorino Romano cheese over the salad. Serve with lemon wedges to be squeezed over the veal.