Fresh herbs, sauteed veal and tiny new creamer potatoes makes a light dinner. Romaine and radicchio cooked with garlic until they just start to wilt lend flavor, color and crunch to the dish.
Veal scallops take only a few minutes to cook. The secret to keeping them juicy is to brown them in a hot skillet for one minute on each side. Then remove them to a plate and cover with foil or an inverted plate to keep them warm. Boneless, skinless chicken breasts can be substituted. They will need to cook longer as pieces are thicker.
Creamer potatoes are tiny new potatoes that are } inch in diameter. Red or yellow potatoes can be used. Cut them into }-inch pieces. I use fresh parsley with these potatoes.
Helpful Hints:
_ Wash, do not peel the potatoes.
_ Any type of lettuce leaves can be used.
Countdown:
_ Microwave potatoes.
_ Make veal.
Shopping List:
To buy: } pound veal scallops, 1 bag washed, ready-to-eat romaine radicchio leaves, } pound new or creamer potatoes and 1 small bunch fresh parsley.
Staples: olive oil, garlic, salt and black peppercorns.
