Veal Scaloppine Summer Salad Topped with Corn, Leek, and Asparagus Sauté

Name: Veal Scaloppine Summer Salad Topped with Corn, Leek, and Asparagus Sauté
Ingredients: 1-1/2 lb. thinly sliced veal cutlets or scallops; 1/2 cup bread crumbs; 1 large egg + splash of water, beaten together; Zest from 1 lemon; 1/4 cup grated parmesan cheese; 4 husks of corn; 1 cup cherry tomatoes, halved; 1 large leek, washed and thinly diced white and light green parches only; 1 bunch of asparagus, ends cut off and the remaining chopped into 1; 2 cups fresh spinach leaves (or greens of your choice), washed and dried; 1 Tbsp. high quality dijon mustard; 1/4 cup white wine vinaigrette; 1 1/2 Tbsp. honey; 1 large lemon, juiced; 1/2 Tbsp. olive oil; Salt; Pepper; Olive Oil and Unsalted Butter, for sautéing; 1 lemon, for garnish

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This veal scaloppine salad will impress your pals at the next alfresco dinner party or casual date night with bright colors, bursts of citrus, and simple farm fresh ingredients that combine to make,...

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