Pan‑fried Veal Schnitzel (Piccata alla Milanese)

Ingredients

• 1 iceberg lettuce
• 1 can corn (about 125 g)
• 1 onion
• 1 green bell pepper
• 3 tbsp olive oil
• 2 tbsp white balsamic vinegar
• Salt
• Pepper (freshly ground)
• 6 tomatoes
• 1 Shallot
• 1 Garlic clove
• 1 tbsp Olive Oil
• 1 tbsp Tomato Paste
• 150 ml Vegetable broth
• 2 tsp freshly chopped thyme
• 640 g veal schnitzel (4 pieces)
• 2 tbsp flour
• 2 Eggs
• 60 g grated Parmesan
• 2 tbsp olive oil
• 2 tsp butter
• 2 tbsp chopped basil

Instructions

1. 1.

   Wash the lettuce, dry it with a salad spinner and tear into bite‑sized pieces. Drain the corn well. Wash 2 tomatoes, remove the stem ends and cut into wedges. Peel the onion and slice into strips. Wash the bell pepper, halve it, remove seeds and white membranes, and slice into strips as well. Toss everything with olive oil and vinegar, then season with salt and pepper.

2. 2.

   Briefly blanch the remaining tomatoes in boiling water, shock them in ice water, peel, quarter, deseed and dice. Peel and mince the shallot and garlic, sauté in hot olive oil. Stir in tomato paste and diced tomatoes, pour in vegetable broth, and season with thyme, salt, and pepper. Simmer on low heat for about 30 minutes.

3. 3.

   If needed, gently flatten the schnitzels, season with salt and pepper, then dredge in flour. Dip into beaten eggs and coat with Parmesan. Heat olive oil and butter in a skillet, fry the schnitzels over medium heat for 3–4 minutes per side until golden brown. Drain on paper towels. Arrange the salad on plates, place one schnitzel on top of each plate with a spoonful of tomato sauce, and sprinkle with basil leaves before serving.