8 slices veal scallopini, 3 ounces each
2-3 large eggs
1 1/4 cups Italian bread crumbs
1/2 cup olive oil, divided
Freshly ground pepper
1 large shallot, thinly sliced, about 1/4 cup
1 garlic clove, minced
2 cups kale, chopped
1 1/2 cups frozen petite peas
1/2 cup fresh parsley, chopped
2 lemons, zested (divided)
2 lemons, juiced (divided)
15 ounces low-sodium chicken broth
1 tablespoon cornstarch
1 cup heavy cream
- Preheat oven to 200°F and place a plate on the top rack to keep warm.
- Pound veal to about 1/8” thickness.
- In one bowl, whisk the eggs together with 1 teaspoon of salt and 1/2 teaspoon pepper. Place the bread crumbs in a second bowl.
- Dip each piece of veal into the egg then coat with bread crumbs. Gently shake off the excess crumbs and set on a plate until all of the veal is coated.
- Heat a large sauté pan over medium-high heat, then add in 3 tablespoons of oil and the butter. Sauté veal for 3-4 minutes per side and place on warming plate in the oven.
- Once all of the veal is sautéed wipe the pan with a paper towel. Reheat pan over medium-high heat, add 2 tablespoons of oil. Add the shallots and cook for 3 minutes. Add garlic and cook for another minute.
- Add kale and cook for 6 to 7 minutes, lowering the temperature to medium. Add in the peas, zest from 1 lemon and juice from 1 lemon. Remove from heat; add in fresh parsley and cover.
- In a small saucepan over medium heat combine chicken broth and cornstarch and whisk until cornstarch is dissolved. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground pepper and bring to a boil. Add juice from 1 lemon and whisk. Reduce heat to low, stir in the heavy cream. Cook for 1 to 2 minutes to thicken.
- To serve, divide the kale and pea salad among 4 plates and top with 2 veal medallions. Add lemon sauce and sprinkle each salad with a little lemon zest.
Source: Funded by the Beef Checkoff