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- Veal Escalopes with Arugula, Parmesan & Balsamic Vinegar
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PrintVEAL ESCALOPES WITH ARUGULA, PARMESAN & BALSAMIC VINEGAR
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Lightly pound the veal with a meat tenderizer so that it is thin and of even thickness. Season the veal with salt and pepper.
- Heat the oil in a large frying pan over high heat. Add the escalopes and brown on both sides, about 5 minutes. Add the balsamic vinegar and let it evaporate. Add the arugula and let it wilt for 1 minute.
- Remove from the heat and let rest for 3 minutes. Sprinkle with the Parmesan and season with salt and pepper. Serve hot.
INGREDIENTS
- 800 grams small, thinly sliced veal escalopes
- Salt and freshly ground black pepper
- 4 tablespoons sesame oil
- 5 tablespoons balsamic vinegar
- 150 grams arugula, coarsely chopped
- 150 grams Parmesan cheese, shaved
9 comments for “Veal Escalopes with Arugula, Parmesan & Balsamic Vinegar”
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