Published: Aug 31, 2011 1:08 PM EDT

Tuscan Veal


Veal Scallopini (6 oz.)
Salt and Pepper
Onion Ring Seasoning
Egg (1)
Water (1 Tbsp.)
Pomace Oil

Remove veal from packaging and pat dry with a towel. Place on a cutting board between 2 pieces of plastic wrap, then pound with a mallet. Season with salt and pepper.
Place onion ring seasoning on a plate. Whip the egg and water together in a small bowl. Dredge the veal in the flour on both sides then into the egg wash.
Place the pomace oil in a 12" saute pan. Set on medium high heat. Add veal and cook on each side from 1.5 to 2 minutes to a golden brown. Pull the veal out of the pan and rest on a napkin. Serve.

Tomato, Basil and Olive Oil (serves 6)

Grape Tomatoes (3/4 lbs.)
Basil (1/4 oz)
Garlic (minced- 1/2 tsp.)
Extra Virgin Olive Oil (2 tbsp.)
Kosher Salt (1/2 tsp.)
Black Pepper (1/4 tsp.)

Cut grape tomatoes in half and place into mixing bowl.
Cut basil leaves into 1/4" dice and add to tomatoes with all other ingredients.
Toss well and refrigerate