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Breaded Veal with a Tricolor Salad

Source: Fine Cooking - Issue No. 23
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Active Time:  15 Minutes
Total Time:  15 Minutes
  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
1/2 teaspoon white pepper
1 1/2 cups homemade dry bread crumbs
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
Breaded Veal with a Tricolor Salad Recipe at
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 Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 705
Fat. Total: 41g
Fiber: 4g
Carbohydrates, Total: 48g
Sodium: 510mg
% Cal. from Fat: 52%
Cholesterol: 226mg
Protein: 35g
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