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1
In a medium saucepan, melt 2 tablespoons of the butter.
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2
Stir in the Puy lentils; season lightly with salt and pepper.
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3
Add the chicken stock and bay leaf and bring to a boil.
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4
Simmer over low heat until the lentils are al dente, about 30 minutes.
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5
Meanwhile, in a medium skillet, melt the remaining 2 tablespoons of butter.
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6
Add the diced carrot, zucchini, onion and celery.
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7
Season the vegetables with salt and pepper and cook over low heat, stirring, until just tender but not browned, about 10 minutes.
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8
When the lentils are done, drain them over a medium bowl, reserving the cooking liquid.
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9
Discard the bay leaf.
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10
Return the lentils to the saucepan and pour in 1/2 cup of the reserved cooking liquid.
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11
Stir in the vegetables and season with salt and pepper.
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12
Preheat the oven to 300.
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13
Mix the flour and Parmesan cheese in a shallow bowl.
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14
Put the eggs in another shallow bowl and beat well.
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15
Season 4 of the veal slices with salt and pepper and dredge them in the Parmesan flour.
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16
Heat 1/2 cup of the olive oil in a large skillet.
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17
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.
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18
Reduce the heat to moderate if the veal browns too quickly.
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19
Transfer the veal to a large rimmed baking sheet and keep warm in the oven.
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20
Repeat with the remaining 4 veal slices and keep warm in the oven while you finish the lentils.
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21
Bring the lentils to a simmer.
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22
Remove from the heat and stir in the balsamic vinegar and the remaining 1 tablespoon of olive oil.
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23
Spoon the lentils onto plates, top with the veal, then sprinkle with the parsley and serve.
