Veal Cutlet Salad


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.




25 min


6 min


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