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Veal cutlet milanese style, panzanella salad |

Veal

This recipe from Northern Italy will amaze you with its simplicity and summery flavors.

Note

Ideally, the bread for the Panzanella salad should be stale.  The texture of stale toasted bread is important for this recipe.

Ingredients

Recipe for 4 servings

Veal

4 Unit(s)
Veal scallop
2 Unit(s)
Egg
75 Gr
Flour
1 Tsp
Dry oregano
200 Ml
Breadcrumbs

Salad

200 Gr
Cherry tomatoes
100 Gr
Red onion
100 Gr
Cucumber
100 Gr
Bread crust
2 Sprig(s)
Basil
100 Gr
Baby spinach

Dressing

60 Ml
Olive oil
30 Ml
Red wine vinegar
1 Tsp
Honey
1 Clove(s)
Garlic
1 Tsp
Wholegrain mustard
  • Salt and pepper
  • Olive oil

Preparation time: 30 min

Preheat your oven at 400 °F

  • Salad

    Cut the stale bread into large pieces and bake in the oven, generously drizzled with olive oil, for 10 minutes. Set aside until completely cooled.

    Clean and trim the cucumber, tomatoes and red onion.

    Finely chop the garlic.

    Prepare vinaigrette by mixing olive oil, red wine vinegar, chopped garlic, honey, wholegrain mustard, pepper and salt.

  • Veal Milanese

    In a food processor fitted with a blade, blend the dried oregano and flour.

    Season each veal cutlet with salt and pepper, then bread them in the English style:
    first pass the escalopes through the flour mixed with oregano, then through the beaten eggs and finally through the Panko.

    Set aside.

    In a hot frying pan with plenty of oil, brown the cutlets on both sides. Finish cooking in the oven for 5 to 8 minutes, depending on size.

  • On the plate

    Assemble the panzanella salad by mixing together the tomato chunks, red onion slices, cucumber slices, vinaigrette and stale bread croutons. 

    Place the veal cutlets on your plates, then add a portion of salad.

    Sprinkle the salad with fresh basil and serve immediately.

Ideally, the bread for the Panzanella salad should be stale.  The texture of stale toasted bread is important for this recipe.

Class with similar recipe

Friday, November 15th 12:00 to 13:00
Time Out Market
35 $ / pers.
MIDI EXPRESS

MIDI EXPRESS

Off to Italy! An incredible dinner break! 30 min cooking lesson + 30 min tasting = 1 hour of pleasure

  • Veal cutlet Milanese style, Panzanella salad |
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35 $ / pers.
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