What's For Dinner: Veal Scaloppine Topped with Corn, Leek, and Asparagus Over Salad - Witten Kitchen

Ingredients

• Veal Scaloppine: 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
• Salad Ingredients: 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
• Vinaigrette:
• 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 and Pepper, to taste
• Olive Oil and Unsalted Butter, for sautéing
• 1 lemon, for garnish