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*Not affiliated with Tavern on the Green in Central Park in New York City
All of our recipes are from the original Tavern on the Green. While we don't own the Central Park Locations, we do own the rights to Tavern on the Green worldwide outside of the Tri-State area.
Home > Recipes > Tavern's Veal Milanese

Tavern's Veal Milanese

By
Chef Lou cooking with Father Sam

Time / Servings
  • Total time:
  • Prep time:
  • Makes: 4 Servings
Secret Ingredient:Tavern’s Citrus on the Green Balsamic Vinegar
You Will Need:
6-8 pieces veal scaloppini
As an alternative you may use 6-8 chicken tenders or 5-6 slices of pounded chicken breast. If using chicken tenders, please skip preparation 3-6 and bake chicken tenders in the oven until ready.
2-3 eggs 1 cup italian bread crumbs 2 tbsp basil 2 tbsp Italian Seasoning 1 tbsp Grated Parmesean Cheese
plus 2 tbsp for garnish
2 cups mixed greens 6-10 grape tomatoes extra virgin olive oil Tavern's Citrus on the Green Balsamic Vinegar crushed sea salt & fresh ground black pepper


Easy Preparation:
  1. Slice the strawberries into thin slices and place in a sealable plastic bag with the 2 tbsp Strawberry Balsamic vinegar in the refrigerator, let marinade for about an hour.
  2. Prepare salad dressing, mix olive oil, 1 tbsp balsamic vinegar, salt and pepper, and mustard together, slowly whisking in oil until it is mixed well and set aside.
  3. Fry bacon in a pan until cooked well and drain on paper towels. Let bacon cool and crumble for salad topping. Set aside.
  4. Place almonds in a separate pre-heated medium-sized pan with a drizzle of olive oil and sprinkle kosher salt over the nuts. Cook and stir for about 10-15 minutes until golden brown and toasty.
  5. Slice strawberries and avocados and green onions.
  6. In a large salad bowl, toss the lettuce and vinaigrette together, mixing well, and top salad greens with the strawberries and avocados.
  7. Garnish the salad with crumbled bacon, green onions, toasted almonds, and a sprinkle of salt and pepper to taste.