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- Veal Scaloppine: 1-1/2 lb. thinly sliced veal cutlets or scallops
- 1/2 cup bread crumbs
- 1 large egg + splash of water, beaten together
- Zest from 1 lemon
- 1/4 cup grated parmesan cheese
- Salad Ingredients: 4 husks of corn
- 1 cup cherry tomatoes, halved
- 1 large leek, washed and thinly diced white and light green parches only
- 1 bunch of asparagus, ends cut off and the remaining chopped into 1
- 2 cups fresh spinach leaves (or greens of your choice), washed and dried
- 1 Tbsp. high quality dijon mustard
- 1/4 cup white wine vinaigrette
- 1 1/2 Tbsp. honey
- 1 large lemon, juiced
- 1/2 Tbsp. olive oil
- Salt and Pepper, to taste
- Olive Oil and Unsalted Butter, for sautéing
- 1 lemon, for garnish
Preheat the oven to 400°F. Put corn, still in the husk, in the oven, and roast for 10 minutes.
- Remove from heat and allow to cool. Meanwhile, let’s get the veal ready.
- Make sure your veal scaloppine are 1/2″ thick. Sprinkle with salt. Using two medium sized bowls prepare egg wash and bread crumb mixtures. In the first bowl, beat 1 egg with a splash of water. In the other bowl combine the bread crumbs, the zest from 1 lemon, and 1/4 cup freshly grated parmesan cheese. Cover a baking sheet with parchment paper.
- Sprinkle the veal with salt. Dip the veal into the egg mixture and then coat with the bread crumbs mixture. Place each piece onto the baking sheet. Reserve all breaded veal pieces. You can prepare this up to 3 hrs. before cooking. Cover and refrigerate until ready to cook.
- Let’s get the salad portion ready. For the leeks, cut off the upper all green stem area. You want to only use the light green and white areas. Cut off the root at the bottom, then slice down the middle, and run under water to clean out any dirt stuck in layers.
- Place both halves of the leak on a cutting board, thinly slice like you would an onion. Reserve.
- Cut the corn off the cob, preferably directly into a bowl. Slice the cherry tomatoes in half. Place the cherry tomatoes into a small bowl, sprinkle with 1/2 tsp. salt, and reserve until ready to mix together.
- In a medium sized saute pan, add in 1 Tbsp. olive oil and 1/2 Tbsp. organic, unsalted butter. Allow to heat up for 1 minute. Add in the leeks and sauté over medium-low heat, stirring, for about 3 minutes, until they become translucent. Add in the corn, 1 clover of roughly chopped garlic, and the diced asparagus. Sauté until the asparagus turns a bright light green color, about 5 minutes. Turn off heat and cover until ready to serve.
- Now make the vinaigrette: in a small bowl, combine the mustard, lemon juice, honey, and white wine vinegar. Mix together with a small whisk. Add in the olive oil, salt, and continue to whisk together. Taste, season with salt and pepper to your liking, and reserve.
- Heat up a medium sized saute pan or cast iron skillet until hot, about 4 minutes. Add in 1 Tbsp. olive oil and 1 Tbsp. unsalted butter. Once the butter begins to boil, after about 30 seconds, add in the breaded veal, working in batches of 2-3 pieces. Cook each side for 3 minutes. Take off heat, place on a cutting board or plate, and cover in aluminum foil.
- Once all the veal is done, put the spinach on each plate. Strain the tomatoes of any excess liquid that has accumulated in the bottom of the bowl. In a large bowl, combine the corn and asparagus mixture with the tomatoes. Add 2 Tbsp. of the vinaigrette and mix together. Taste and season as you’d like.
- Place the veal on top of the spinach and then sprinkle the corn-asparagus salad on top. Serve with additional vinaigrette and lemons.