Crispy Veal and Walnut Salad

Serves: 4
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes


  • 1 tablespoon cider vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 2 teaspoons fresh parsley, finely chopped
  • 2 teaspoons fresh dill, minced
  • ground black pepper to taste
  • salt to taste
  • 1/2 cup Canola oil


  • 4 veal cutlets (about 4 ounces each)
  • 1/4 teaspoon salt
  • ground black pepper to taste
  • 1/4 teaspoon paprika
  • 1/2 cup all-purpose flour
  • 1 egg, beaten with 1 tablespoon water
  • 1 cup bread crumbs, panko
  • 1/2 cup Canola oil as needed for frying


  • 4 cups Romaine lettuce, cut bite size
  • 1/3 cup walnut pieces, coarsely chopped
  • 1 apple, diced (Granny or Red Delicious)
  • 1/3 cup blue cheese, crumbled
  • 4-5 red onions, sliced
  • 4 lemon wedges



  1. Prepare dressing by whisking vinegar, lemon, honey, parsley, dill, salt and pepper together in a bowl. Slowly add oil while whisking constantly. Hold for later use.
  2. Pound cutlets thin and apply a standard breading procedure: blot dry, season with salt, pepper and paprika, dredge in flour, then into egg, then bread crumbs. Make sure to press panko bread crumbs into veal.
  3. Heat oil in medium sauté pan to about 350°F over medium heat (until shimmering but not smoking). Working in batches, add the breaded veal to the hot oil and pan fry on the first side for about 2 minutes, or until golden brown and crisp. Turn once and finish pan frying on the second side, about 2 minutes more or until it reaches an internal temperature of 160°F. Drain briefly on absorbent paper towels and use immediately or hold hot for service.
  4. While veal is draining, mix the lettuce, walnuts, apples, blue cheese, onions. Add dressing as needed and toss gently.
  5. Serve one veal cutlet over 1 ½ cups of salad. Garnish with lemon wedges.
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