Ingredients

Lemon Veal Scallopini

1/4 cup canola oil
1 tbsp lemon juice
1 tsp freshly grated lemon zest
1/2 tsp dried oregano leaves
1/2 tsp salt
1/4 tsp freshly ground pepper
1 1/2 lb LiberTerre veal scallopini, pounded to 1/8-inch thick
Lemon wedges
1/4 cup shaved Parmesan cheese

Fresh Watercress Salad

1/4 cup extra virgin olive oil
2 tbsp lemon juice
2 tbsp minced shallot
1 tsp Dijon mustard
2 tsp honey
1/2 tsp salt
1/4 tsp freshly ground pepper
2 small bunches watercress, trimmed
1 cup halved heirloom cherry tomatoes

Directions

Lemon Veal Scallopini

1. Stir oil with lemon juice, lemon zest, oregano, salt, and pepper until combined. Marinated veal for 10 to 15 minutes.
2. Heat oil until hot in a large stainless steel skillet set over high heat. Cook veal in batches, for 2 to 3 minutes per side, or until golden brown and just cooked through. Divide scallopini among 4 plates. Top with Fresh Watercress Salad. Sprinkle with shaved Parmesan cheese. Serve with lemon wedges.

Fresh Watercress Salad

1. Fresh Watercress Salad: Whisk olive oil with lemon juice, shallot, mustard, honey, salt, and pepper until combined. Toss watercress and tomatoes with 3 tbsp vinaigrette. Store remaining dressing in refrigerator for up to 3 days.

Enjoy!