b'Veal Milanese with Tomato Pesto, Salad & Shaved Parmesan NICK STELLINOServes 4 to 62 eggs2 tablespoons whipping cream1V pounds veal scaloppine3 cups Italian-style bread crumbs10 tablespoons Pompeian Extra Light Tasting Olive Oil, divided3 ounces arugula saladSalt and pepper to taste2 ounces shaved Parmesan piecesFOR THE TOMATO PESTO:3 cups tomatoes, peeled, seeded and finely diced6 cloves garlic, finely chopped1 teaspoon C&H or Domino Sugar1 teaspoon saltV teaspoon dried oreganoV teaspoon pepperV teaspoon onion powderV teaspoon red pepper flakes2 tablespoons basil, freshly chopped1 cup Pompeian Extra Virgin Olive OilTO PREPARE THE TOMATO PESTO:Mix all the ingredients in a bowl and let them sit undisturbed for at least an hour. All the flavors will come together as the ingredients marinate together.TO PREPARE THE VEAL MILANESE:In a bowl, whisk together the eggs and the cream.Dip each of the scaloppine in the egg mixture and then the bread crumbs; make sure both sides are coated evenly. Place the scaloppine on a tray until ready to use.Pour half the extra light tasting olive oil into a large saut pan and cook over high heat for about 2 minutes until it starts to sizzle. Add half of the breaded scaloppine and cook over medium heat, 1 minute per side. To prevent the scaloppine from curling while you cook them, place small incisions with a sharp knife on each side of the scaloppine (along the silver skin.)137'