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Summer Scaloppini Salad




Source of Recipe


Internet


List of Ingredients




Dressing:
3 tablespoons minced shallots
1 tablespoon balsamic vinegar
pinch of salt and black pepper
2 tablespoons olive oil

1 pound veal cutlets
2 tablespoons olive oil
salt and black pepper
12 ounces mixed greens
1 1/2 cups grape tomatoes, cut in half
Parmigiano-Reggiano cheese shavings, to taste


Recipe



Dressing: In a large bowl, combine shallots, balsamic vinegar, salt and pepper. Whisk in the olive oil. Set the dressing aside.

If veal cutlets are too thick, pound between two sheets of waxed paper to 1/8-inch thickness.

In large skillet, heat olive oil over medium heat. Season the cutlets with salt and pepper and place them in the pan. Cook 1 to 2 minutes each side, or until pink color is lost. Transfer the veal cutlets to a plate and tent with aluminum foil. Let rest for 5 minutes.

Place the salad greens and grape tomatoes in a large salad bowl. Pour the dressing over and toss to combine. Place the greens on a large serving platter and arrange veal scaloppini on top. Top with cheese shavings. Serves 4.