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Crispy veal scaloppini, tomato salsa, molten fresh mozzarella and arugula and aged balsamic vinegar salad

Veal

Thin slices of veal scaloppini crusted with Panko, melted fresh mozzarella, tagliatelles with a plum tomatoes concassé flavored with balsamic vinegar and basil.

Ingredients

Recipe for 4 persons

For the veal escalope

4 Unit(s)
Veal scallop
2 Unit(s)
Egg
30 Gr
Wheat flour
80 Gr
Fresh mozzarella
150 Gr
Japanese breadcrumbs (panko)

For the tomato concassé

8 Unit(s)
Italian tomatoes
1 Bunch(es)
Basil
30 Ml
White balsamic vinegar
2 Clove(s)
Garlic

For the linguine

250 Gr
Linguine
  • Salt and pepper
  • Olive oil
Crispy veal scaloppini, tomato salsa, molten fresh mozzarella and arugula and aged balsamic vinegar salad

Preparation time: 20 min

Preheat your four at 400 °F

  • General preparation

    Cut the tomatoes into cubes. Finely chop the basil. Slice the buffalo mozzarella and mince the garlic.

  • Veal scaloppini preparation

    Salt and pepper before cooking. Dust with flour, then place the veal escalopes in eggs. Then, drain and place into Panko bread crumbs. In a medium hot pan, pour a little oil and sear the escalopes for 2 minutes on each side. Place a few slices on top of the scaloppini and bake in the oven for 2 minutes to melt the mozzarella. Keep warm.

  • Italian tomatoes concassé preparation

    In a pan with olive oil, cook the tomatoes on medium heat for 5 minutes, add the garlic and cook 3 min. Add the balsamic vinegar and remove from the stove. Put the basil, salt and pepper.

  • Linguine preparation

    In a big pot of salty boiling water, cook the tagliatelles for 7 minutes, strain it, put a nice drizzle of olive oil on it, salt and pepper.

  • To serve

    In each plate, place a veal linguine, a nice bunch of tagliatelles and concassé on the top.

The veal scallops should be cooked at the last moment to keep the Panko crust crispy.

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