So with some freshly picked basil and a few tomatoes borrowed from my neighbor's garden, I set out to make a fresh, summer lunch. Here's what I came up with...
Pan-fried Veal with Balsamic Tomatoes & Basil
(yield: 4 servings)
4 tbsp basil1 tbsp parsley, finely chopped
3/4 cup bread crumbsextra virgin olive oil, as needed
1 1/2 lbs veal cutlets, pounded out to 1/4" thickness
3/4 cup flour2 eggs, beaten with 2 tbsp water
1 small yellow onion, small dice
2 cloves garlic, finely chopped
1/3 cup balsamic vinegar3 large tomatoes (heirloom, beefsteak, or vine-ripened are good options), pulp & seeds removed, and roughly chopped
salt & pepper, as needed
Finely chop 2 tablespoons of the basil, and reserve the other 2 tablespoons as whole leaves for garnish. Mix 1 tablespoon of the chopped basil and parsley into breadcrumbs (reserve the other tablespoon of chopped basil for sauce).
Coat the bottom of a large pan with oil and place over medium-high heat. Season the veal on both sides with salt and pepper. Coat with flour, shaking off excess. Follow by dipping into egg wash, and then herbed breadcrumb mixture.
Fry 4-5 minutes per side, until golden brown. Remove veal from pan. Lower heat and deglaze with balsamic vinegar. Stir in onions, and garlic. Simmer over low flame for 3 minutes. Add tomatoes and reserved chopped basil, and cook briefly for another minute. Season with salt and pepper, and pour sauce over veal. Garnish with reserved whole basil leaves.