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Veal paillard with heirloom cherry tomatoes, sautéed peppers, onions, and string beans

6 servings


  • 1/2 cup olive oil
  • 4 cup (8 ounce) veal chops, pounded thin
  • 1 pint heirloom cherry tomatoes, split in half
  • 2 pint red peppers, cut julienne
  • 2 pint yellow peppers, cut julienne
  • 1 pint large red onion, cut julienne
  • 1/4 pound string beans, cleaned and blanched
  • 1 1/2 pound boiled yukon gold potatoes, cut in quarters
  • 2 ounce aged balsamic vinegar


Baking Directions:


In a large skillet, heat 1/4 cup olive oil over medium to high heat.

Season veal chops with salt and pepper and cook for about 2 minutes on each side until golden brown, remove from pan and set aside.


In the same skillet, heat 1/4 cup olive oil, add the cherry tomatoes, peppers, onions, potatoes and string beans.

Season with salt and pepper to taste, sauté for 4 minutes and remove from heat.


Plate each veal paillard, top with the sautéed vegetables, drizzle with balsamic and serve.

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