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

Preparation time: 40 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.