Veal Scallopine with Lentil Salad

Name: Veal Scallopine with Lentil Salad
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 1 bay leaf; 118 milliliters finely diced carrot; 118 milliliters finely diced celery; 828 milliliters chicken stock or canned low-sodium broth; 3 larges eggs; 59 milliliters all-purpose flour; 213 grams 1/4 cups Puy lentils , rinsed; 118 milliliters extra-virgin olive oil; 118 milliliters finely diced onion; 59 milliliters freshly grated Parmesan cheese; 2 Tbsps chopped parsley; 4 servings Salt and freshly ground pepper; 4 Tbsps unsalted butter; 454 grams veal scallopine, pounded thin; 118 milliliters finely diced zucchini

Veal Scallopine with Lentil Salad might be just the main course you are searching for. This recipe makes 4 servings with 893 calories, 49g of protein, and 54g of fat each. This recipe covers 43% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. Head to the store and pick up zucchini, bay leaf, celery, and a few other things to make it today. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert.

Instructions

In a medium saucepan, melt 2 tablespoons of the butter. Stir in the Puy lentils; season lightly with salt and pepper.

Ingredients you will need

Salt And Pepper

French Lentils

Butter

Equipment you will use

Sauce Pan

Add the chicken stock and bay leaf and bring to a boil. Simmer over low heat until the lentils are al dente, about 30 minutes.

Ingredients you will need

Chicken Stock

Bay Leaves

Lentils

Meanwhile, in a medium skillet, melt the remaining 2 tablespoons of butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the diced carrot, zucchini, onion and celery. Season the vegetables with salt and pepper and cook over low heat, stirring, until just tender but not browned, about 10 minutes.

Ingredients you will need

Salt And Pepper

Vegetable

Zucchini

Carrot

Celery

Onion

When the lentils are done, drain them over a medium bowl, reserving the cooking liquid. Discard the bay leaf. Return the lentils to the saucepan and pour in 1/2 cup of the reserved cooking liquid. Stir in the vegetables and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Vegetable

Bay Leaves

Lentils

Equipment you will use

Sauce Pan

Bowl

Preheat the oven to 30

Equipment you will use

Oven

Mix the flour and Parmesan cheese in a shallow bowl.

Ingredients you will need

Parmesan

All Purpose Flour

Equipment you will use

Bowl

Put the eggs in another shallow bowl and beat well. Season 4 of the veal slices with salt and pepper and dredge them in the Parmesan flour.

Ingredients you will need

Salt And Pepper

Parmesan

All Purpose Flour

Egg

Veal

Equipment you will use

Bowl

Heat 1/2 cup of the olive oil in a large skillet. Quickly dip the floured veal into the egg mixture, then add the slices to the skillet and fry over moderately high heat until golden brown, about 2 minutes per side. Reduce the heat to moderate if the veal browns too quickly.

Ingredients you will need

Olive Oil

Veal

Dip

Egg

Equipment you will use

Frying Pan

Transfer the veal to a large rimmed baking sheet and keep warm in the oven. Repeat with the remaining 4 veal slices and keep warm in the oven while you finish the lentils.

Ingredients you will need

Lentils

Veal

Equipment you will use

Baking Sheet

Oven

Bring the lentils to a simmer.

Ingredients you will need

Lentils

Remove from the heat and stir in the balsamic vinegar and the remaining 1 tablespoon of olive oil. Spoon the lentils onto plates, top with the veal, then sprinkle with the parsley and serve.

Ingredients you will need

Balsamic Vinegar