Ingredients

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 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

Description

Breaded Veal With A Tricolor Salad, Recipe

View Full Recipe