To make the Salsa Rosa: Combine roasted red peppers, serrano chile, fresh oregano, garlic and tomato puree in a blender until smooth. Add a little red wine vinegar and fresh ground pepper.
Dredge veal scallopini (you could also use pounded chicken or turkey breasts) in flour, dip in a beaten egg and dredge in seasoned bread crumbs. Heat olive oil in a large skillet, cook cutlets until golden (about 2 minutes) turn and cook for another minute. Drain on paper towels.
Dress arugula with olive oil, lemon juice and salt & pepper.
Place cutlets on a plate, spoon a little Salsa Rosa on the side, top veal with arugula salad and shave a little parmesan on top of the salad.
This is a very quick meal to make and the flavors work great together.
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