Sizzled Veal with Fresh-Herb Salad Recipe

Name: Sizzled Veal with Fresh-Herb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 tablespoons fresh lemon juice; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 2 cups arugula (1 ounce); 1 cup flat-leaf parsley leaves; 1/2 cup small or torn basil leaves; 1/4 cup snipped chives (1/2-inch lengths); 1/4 cup mint leaves; 1 1/2 pounds veal scallopine, cut 1/8 inch thick; Salt and freshly ground pepper; All-purpose flour, for dusting; 1 stick (4 ounces) unsalted butter; 1 1/2 lemons, very thinly sliced crosswise and seeded

Servings: persons

2 1/2 tablespoons fresh lemon juice
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 cups arugula (1 ounce)
1 cup flat-leaf parsley leaves
1/2 cup small or torn basil leaves
1/4 cup snipped chives (1/2-inch lengths)
1/4 cup mint leaves
1 1/2 pounds veal scallopine, cut 1/8 inch thick
Salt and freshly ground pepper
All-purpose flour, for dusting
1 stick (4 ounces) unsalted butter
1 1/2 lemons, very thinly sliced crosswise and seeded

1
In a small bowl, combine 1/2 tablespoon of the lemon juice and 1 tablespoon of the olive oil.
2
In a large bowl, toss the arugula with the parsley, basil, chives and mint.
3
Put the veal scallopine on 2 large baking sheets and season both sides with salt and pepper.
4
Dust with the flour and shake off the excess.
5
In each of 2 large skillets, heat 2 tablespoons of olive oil until shimmering.
6
Add the scallopine to the skillets in a single layer, without crowding, and cook over high heat until browned, about 2 minutes per side.
7
Transfer to a platter and keep warm.
8
Add the remaining 1 tablespoon of olive oil to 1 of the skillets and cook the remaining veal.
9
Pour off the oil and add the butter to the skillet.
10
Cook over moderately high heat until the butter starts to brown, about 3 minutes.
11
Add the lemon slices and the remaining 2 tablespoons of lemon juice to the skillet and cook until the slices sizzle, about 1 minute.
12
Season the sauce with salt and pepper.
13
Transfer the veal to plates and pour the sauce on top.
14
Toss the herb salad with the vinaigrette, mound alongside the veal and serve right away.

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 tablespoons fresh lemon juice, 1/4 cup plus 2 tablespoons extra-virgin olive oil, 2 cups arugula (1 ounce), 1 cup flat-leaf parsley leaves, and more.

Yes, Sizzled Veal with Fresh-Herb Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sizzled Veal with Fresh-Herb Salad

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