Piccata Milanese and Colorful Salad

Cut veal cutlets in half diagonally, rinse, rub dry with kitchen roll. Season meat with salt and season with pepper. Mix egg in a soup plate with 1 to 2 pinches of salt. Grate Parmesan and mix with breadcrumbs on a large flat plate. Turn cutlets to begin in egg, then in Parmesan-breadcrumb mixture on other side. Lightly press breadcrumbs until smooth. Set breaded cutlets aside on a plate briefly.

Remove the skin from the carrots, clean and rinse the zucchini, celery and fennel. Slice everything separately into fine slices on a vegetable slicer. Arrange vegetables decoratively in dessert bowls. For the salad dressing, stir together lemon juice, orange juice and olive oil, season with salt, pepper and 1 to 2 pinches of sugar. Drizzle salad dressing over vegetable bites; set aside.

After entrée, rinse chives, shake dry, cut into rolls and sprinkle over vegetable salad. Heat olive oil in a non-stick frying pan. Pour in cutlets, fry for 2 to 3 min on each side until golden brown. Arrange on large plates, each with 2 lemon quarters. Serve with leaf salad and white bread to accompany the piccata.

Menu suggestion Italy Menu 2:

Our tip: Zucchini are tender in taste and therefore also well suited for children.

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