Veal Scallopine with Paprika Sauce and Grapefruit-Watercress Salad
Veal scallopine shows up on Canteen's menu almost daily. "The pounded fried veal reminds me of chicken fried steak," Dennis Leary says. "A lot of my food is just tricked-out versions of blue-collar American classics." For lunch, Leary sometimes serves the crispy cutlet on a roll with horseradish mayonnaise. For dinner, he'll top it with a tart grapefruit salad and spoon a creamy paprika sauce on the side.
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