Email to ~BeachLovinLin~      

Sue's Veal Giardino

Source of Recipe

Sue


Recipe Introduction

This is great with chicken breast also.

List of Ingredients

Dressing:

2 med. cloves garlic, crushed
2 T. balsamic vinegar
6 T. olive oil
salt and pepper
1/2 small red onion, sliced paper thin
2 med. tomatoes, cut into 1/2" dice

Salad:
2 c. packed, trimmed watercress
1 med. Belgian endive, sliced
1 c. mixed field greens, rinsed

Veal:
4 oz. Parmesan cheese
3 c. dried breadcrumbs
nutmeg
ground white pepper
4 eggs
1/2 c. vegetable oil
1/2 c. olive oil
2 lb. veal scallops, pounded paper-thin


Recipe

At least 30 mins. in advance make the salad dressing. Mix garlic, vinegar, and oil with a pinch of salt, and pepper.

Add onion and tomatoes, and let mixture stand at room temperature until serving time.

Before serving remove the garlic cloves.

In a lg. mixing bowl toss the greens. Cover with a damp towel, and refrigerate.

Grate the Parmesan cheese in a food processor fitted with the steel blade.

Add breadcrumbs, 1/4 tsp. nutmeg, and 1 T. of white pepper. Process until mixed.

Transfer to a flat dish, and set aside.

At serving time, beat the eggs lightly in small bowl. Set aside. Mix, and set the oils aside.

Dip each veal scallop into the egg, then press each side into the breadcrumb mixture, turning the scallops
over and over, until they are coated, and no spots of egg show through.

Heat 3 T. of the mixed oils in a lg. skillet on med. high.

Saute the scallops, until cooked, on each side. Transfer them to a paper-lined baking sheet, and blot them dry.

Keep them warm in a 250 oven, while you finish cooking the rest of the veal.

Repeat the process adding more oil as necessary.

Quickly toss the salad with the dressing.

Top each portion of veal with a heaping cup of the salad, and serve.