Veal or Pork
Scaloppine & Egg
Noodles with
Gem Lettuce
SERVES 4
1 cup all-purpose flour
1 tsp. granulated garlic
1 tsp. granulated onion
1 tsp. ground sage
Kosher salt and pepper
11∕4 to 11∕2 lb. veal scallops or
pork scallops , cut from
the tenderloin (12 large,
thin medallions)
3 tbsp. olive oil
1 lemon, halved
8 oz. extra-wide egg
noodles
3 tbsp. butter, cut into
pieces1∕2 cup fresh herbs, such
as dill, parsley, chives ,
and/or tarragon, finely
chopped
8 oz. Little Gem lettuce,
leaves separated
■Bring a large pot of water to a
boil for the pasta.
■In a shallow bowl, combine
the f lour, garlic, onion, and
sage; season with salt and
pepper. Dredge the veal in the
f lour mixture, shaking off any
excess. In a large skillet, heat
2 tbsp. of the oil over medium-
high. Working in 2 batches,
cook the veal until golden,
about 2 minutes per side. (Add
the remaining 1 tbsp. oil for the
second batch, if necessary.)Transfer the veal to a platter.
Douse the veal with the juice
of 1 lemon half and cover to
keep warm.
■Meanwhile, salt the boiling
water and add the pasta.
Cook until 1 minute shy of the
package directions. Drain
the noodles; return to the
hot pot. Add the butter and
herbs; season and toss until the
butter melts. Add the Little
Gem lettuce and the juice
of the remaining lemon half;
toss until the lettuce is
barely wilted.
■Serve the noodle mixture
alongside the veal.GEM
LETTUCE
This crisp,
sweet green
looks like
a small version
of romaine.
It’s lovely in
salads and
hearty enough
to be cooked.