My F&W
quick save (...)
Veal Scallopine with Lentil Salad
© Maura McEvoy

Veal Scallopine with Lentil Salad

  • ACTIVE: 55 MIN
  • TOTAL TIME: 1 HR 10 MIN
  • SERVINGS: 4

In addition to conventionally raised milk-fed veal, some stores offer milk-fed veal that hasn't been treated with antibiotics or growth hormones. Still others sell a natural, grass-fed veal, which is a redder, more toothsome meat.

  1. 4 tablespoons unsalted butter
  2. 1 1/4 cups Puy lentils (7 1/2 ounces), rinsed
  3. Salt and freshly ground pepper
  4. 3 1/2 cups chicken stock or canned low-sodium broth
  5. 1 bay leaf
  6. 1/2 cup finely diced carrot
  7. 1/2 cup finely diced zucchini
  8. 1/2 cup finely diced onion
  9. 1/2 cup finely diced celery
  10. 1/4 cup all-purpose flour
  11. 1/4 cup freshly grated Parmesan cheese
  12. 3 large eggs
  13. Eight 2-ounce slices of veal scallopine, pounded thin
  14. 1/2 cup plus 1 tablespoon extra-virgin olive oil
  15. 2 tablespoons balsamic vinegar
  16. 2 tablespoons chopped parsley
  1. In a medium saucepan, melt 2 tablespoons of the butter. Stir in the Puy lentils; season lightly with salt and pepper. 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. 
  2. Meanwhile, in a medium skillet, melt the remaining 2 tablespoons of butter. 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.
  3. 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.
  4. Preheat the oven to 300°. Mix the flour and Parmesan cheese in a shallow 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. 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. 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.
  5. Bring the lentils to a simmer. 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.
Make Ahead The recipe can be prepared through Step 3 up to 6 hours ahead.

Suggested Pairing

The earthiness of the lentils, the sweetness of the balsamic and the delicacy of the veal suggest a succulent, fruity, earthy Pinot Noir.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.