Tuesday, March 20, 2012
Veal Scallopini with Watercress Salad
Start to finish: 15 minutes, Serves 2
400g (14oz) thin pounded veal cutlets
3 cups watercress
1/2 cup shaved parmesan
2 tablespoon olive oil
2 tablespoons butter
1/2 cup flour
1. Spread the flour out on a plate. Season the veal with salt and pepper and then dredge in the flour. Heat 1 tbs olive oil & 1 tbs butter in a large frying pan and then add the veal. Fry until golden brown on each side, about 3 minutes per side.
2. Divide the veal cutlets among 2 plates and then heat the remaining butter in the pan that the veal was fried in. When the butter starts to froth and begins to turn brown, remove the pan from the heat and add the juice of half a lemon. Pour the brown butter over the veal.
3. In a mixing bowl, combine the watercress and the parmesan shavings and then dress with 1 tbs olive oil and the juice of half a lemon. Season with salt and pepper and then top the veal with the salad.