1 small handful cherry tomatoes (or 2 sliced salad tomatoes)
2 spring onions, sliced thin on an angle
2 dill pickles, sliced finely
extra virgin olive oil and balsamic vinegar
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Ensure the veal is beaten thinly or prepare pork if using. Dip each escalope in a thin coating of flour, dip into beaten egg, remove the excess then press on the breadcrumbs. Chill for at least 30 minutes or prepare in the morning and refrigerate.
Approximately one hour before serving, heat olive oil and butter in a non stick frying pan to medium to high. Add the potato slices and turn, gaining colour. Add the onion and turn the heat down low. Cook slowly for approximately 45 minutes to 1 hour. Season with salt and pepper.
About 10 to 15 minutes before serving, assemble the salad with the salad leaves, tomatoes, spring onion and dill pickles on a plate or serving bowl. Drizzle with olive oil and vinegar and set aside.
Heat another non stick frying pan with olive oil and butter to medium to high. Add the escalopes and turn down the heat to medium to low. Be careful not to burn the breadcrumbs. You may need to add more oil and butter as you go along as breadcrumbs soak it up. Depending on thickness, veal should be cooked through in 5 to 6 minutes.
Serve the veal escalopes with a lemon slice or wedge on top (this helps to cut through any greasiness when squeezed over), salad with the dressing and sauteed potatoes and onions.