Recipes

Veal Scallopine with Warm Lentil Salad

Wine Pairing: Pinot Noir

• 4 tablespoons unsalted butter
• 1/4 teaspoon dried thyme
• 2 cloves garlic, minced
• 1 1/4 cups Puy lentils (7 1/2 ounces),rinsed
• Salt and freshly ground pepper
• 3 1/2 cups chicken stock or canned low-sodium broth
• 1 bay leaf
• 1/2 cup finely diced carrot
• 1/2 cup finely diced zucchini
• 1/2 cup finely diced red onion
• 1/2 cup finely diced celery
• 1/3 cup all-purpose flour
• 1/3 cup freshly grated Parmesan cheese
• 3 large eggs
• Eight 2-ounce slices of veal scallopine, pounded thin
• 1/2 cup plus 1 tablespoon extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup chopped fresh parsley

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