Veal Cutlet Salad
Ingredients
1 head of radicchio | ||
1 bunch of watercress | ||
1/2 cup extra virgin olive | ||
4 tbs red wine vinegar | ||
1 bunch basil | ||
1 egg | ||
6 veal cutlets | ||
2 plum tomatoes, thinly sliced | ||
kosher salt and fresh cracked black pepper to taste | ||
2/3 cup bread crumbs | ||
1/2 cup Parmesan cheese | ||
3 tbs olive oil |
This is a unique way to serve veal cutlets.
- Tear radicchio and watercress into bite sized pieces and toss with the olive oil and red wine vinegar dressing.
- Arrange salad on a serving platter.
- Remove basil leaves from stems.
- In a shallow dish beat the egg with 1 tbs of water.
- Pound the veal cutlets to 1/8 inch thickness.
- Cut each cutlet in half.
- Arrange basil leaves and tomatoes in center of half of the veal.
- Season with salt and pepper.
- Place the other half of the veal cutlet on top to form packets.
- Pound edges to seal.
- Combine the breadcrumbs and cheese.
- Dip the veal into beaten egg and roll in bread crumb mixture.
- Heat 3 tbs of olive oil in a saute pan over medium high heat.
- Cook the veal packets until browned, about 2 to 3 minutes per side.
- Arrange the cooked veal over the radicchio and watercress and serve.
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