Mediterranean grilled veal cutlets

Ingredients

• 4 large thin veal cutlets
• 1 large eggplant
• 0.5 bunch Basil
• 250 g Cherry Tomatoes
• 6 tbsp grated cheese (e.g., Gouda)
• 2 handfuls dandelion greens
• Salt
• Pepper
• 2 tbsp white balsamic vinegar
• 1 tbsp oil

Instructions

1. 1.

   Wash, clean, and trim the dandelion leaves; discard stems.

2. 2.

   Slice the eggplant into 8 thin rounds and lightly salt them. Pat the veal cutlets dry and season with pepper. Rinse the tomatoes and halve them. Wash the basil and pluck the leaves from the stems. Grill the eggplant slices on both sides for about 5 minutes each. Grill each veal cutlet for 1 minute per side, top with two eggplant slices, scatter basil leaves and tomato halves over it, sprinkle cheese, lightly salt and pepper, then return to a slightly cooler grill spot until the cheese begins to melt.

3. 3.

   Arrange the grilled veal cutlets on plates with dandelion greens. Drizzle the greens with vinegar and oil, and serve immediately.