Veal cutlet milanese style, panzanella salad |

Preparation time: 30 min

Preheat your oven at 400 °F

• Salad

  Cut the stale bread into large pieces and bake in the oven, generously drizzled with olive oil, for 10 minutes. Set aside until completely cooled.

  Clean and trim the cucumber, tomatoes and red onion.

  Finely chop the garlic.

  Prepare vinaigrette by mixing olive oil, red wine vinegar, chopped garlic, honey, wholegrain mustard, pepper and salt.

• Veal Milanese

  In a food processor fitted with a blade, blend the dried oregano and flour.

  Season each veal cutlet with salt and pepper, then bread them in the English style:
  first pass the escalopes through the flour mixed with oregano, then through the beaten eggs and finally through the Panko.

  Set aside.

  In a hot frying pan with plenty of oil, brown the cutlets on both sides. Finish cooking in the oven for 5 to 8 minutes, depending on size.

• On the plate

  Assemble the panzanella salad by mixing together the tomato chunks, red onion slices, cucumber slices, vinaigrette and stale bread croutons. 

  Place the veal cutlets on your plates, then add a portion of salad.

  Sprinkle the salad with fresh basil and serve immediately.