Crispy veal scaloppini, tomato salsa, molten fresh mozzarella and arugula and aged balsamic vinegar salad
Thin slices of veal scaloppini crusted with Panko, melted fresh mozzarella, tagliatelles with a plum tomatoes concassé flavored with balsamic vinegar and basil.
IngredientsRecipe for 4 persons
For the veal escalope
For the tomato concassé
For the linguine
- Salt and pepper
- Olive oil
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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