Breaded Veal with a Tricolor Salad

  • Active Time 15m
  • Total Time 15m

Serves 4

This recipe works best with high-quality veal, but it's also excellent with turkey breast or pork. If you can, try to use breadcrumbs from a stale loaf of good peasant bread. Serve the veal right on top of the salad.


  • For the Salad:
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and freshly ground black pepper to taste
  • 2 heads endive, sliced crosswise
  • Small bunch arugula, washed and dried, tough stems trimmed
  • Small head radicchio, torn into bite-sized pieces
  • For the Veal:
  • 1 pound top round veal or 4 veal cutlets
  • 1/2 cup flour
  • Salt
  • 1/2 teaspoon white pepper
  • 1 1/2 cups homemade dry breadcrumbs
  • 2 teaspoons chopped fresh flat-leaf parsley
  • 2 eggs, beaten with a pinch of salt
  • 3 tablespoons vegetable oil
  • 4 tablespoons butter
  • 1 lemon, quartered


FOR THE SALAD: Whisk the oil into the vinegar in a slow, steady stream; season with salt and pepper. Just before serving, toss with the endive, arugula and radicchio. Arrange on dinner plates.

FOR THE VEAL: If using top round, slice it 1/4 inch thick. Pound the slices or cutlets between sheets of waxed paper until 1/8 inch thick. Combine the flour, 1 teaspoon salt and white pepper on a large plate. Combine the breadcrumbs and parsley on a large plate and set this closest to the stove. Put the beaten eggs in a shallow soup bowl next to it, then the flour mixture, and then the veal. Heat a saute pan over medium heat. Dry the veal with a paper towel and lightly season it with salt. When the pan is hot, add the oil and butter. While the butter is melting, dredge the first piece of veal in the flour, dip it in the egg and then in the breadcrumbs, pressing the crumbs into the meat to coat it. Put the meat in the pan. Working quickly, coat the next piece of meat and put it in the pan, adding only as much meat as will fit without touching or crowding. When the underside of each piece is golden brown (about 2 minutes), turn and cook the second side until golden, about 1 minutes, and serve atop the salad with a squeeze of lemon.

Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.

RecID 3282

nutrition information per serving

705 calories; 41g total fat; 226mg cholesterol; 510mg sodium; 48g carbohydrates; 4g fiber; 35g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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