Breaded Veal with Salad

Breaded Veal with Salad

  • Prep: 25 min
  • Cook Time: 5 min
  • Total: 30 min
  • Serving: 4
This is a colorful and taste dish to serve your guest.


  • For the Salad:
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and ground black pepper to taste
  • 2 heads endive chopped
  • 1 bunch arugula, washed and dried, stems trimmed
  • 1 head radicchio, torn into pieces
  • For the Veal:
  • 1 pound top round veal
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 1/4 cups homemade dry bread crumbs
  • 2 teaspoons chopped fresh parsley
  • 2 eggs, beaten
  • 3 tablespoons vegetable oil
  • 4 tablespoons butter
  • 1 lemon


  2. Blend the oil into the vinegar.
  3. Season with salt and pepper.
  4. Toss with the endive, arugula, and radicchio.
  5. Place on dinner plates.
  7. Slice it 1/4 inch thick.
  8. Pound the slices between sheets of waxed paper until 1/8 inch thick.
  9. Mix the flour, 1 teaspoon salt, and white pepper on a plate.
  10. Combine the breadcrumbs and parsley on a plate and set next to the stove.
  11. Put the beaten eggs in a shallow soup bowl next to it, then the flour mixture.
  12. Heat a saute pan over medium heat.
  13. Pat dry the veal with a paper towel and lightly season it with salt.
  14. When the pan is hot, add the oil and butter.
  15. While the butter is melting, dip the first piece of veal in the flour, dip it in the egg and then in the breadcrumbs, pressing the crumbs into the veal to coat it.
  16. Place the veal in the pan.
  17. Coat the next piece of veal and put it in the pan, adding only as much veal as will fit without touching. When the underside of each piece is brown (about 2 minutes), turn and cook the other side until brown, about 1 minutes.
  18. Place the veal beside the salad add a squeeze of lemon and serve.


Comments on "Breaded Veal with Salad"