Mediterranean Grilled Veal Salad

Mediterranean Grilled Veal Salad

Grilling Recipe

Mediterranean Grilled Veal Salad is an easy veal 30-minute meal that packs 30g of protein. This recipe also features a bounty of vitamin-rich veggies, like fennel and arugula. These greens combined with tender grilled veal cutlets and a zesty citrus dressing on top makes the perfect summer salad.
If fennel and arugula isn’t something you like, feel free to change up the greens in the salad and try something different. Also add other fun salad toppings like craisins, walnuts, or almonds!
You could always leave the salad out and still enjoy the zesty citrusy marinated veal cutlets. Just wait until you try these veal cutlets grilled to perfection!
Here’s another recipe that uses grilled cutlets to perfection, Veal Asada Tacos!

Nutritional Information Per Serving

410
Calories

30g
Protein

17g
Fat

3g
Saturated Fat

560mg
Sodium

36g
Carbohydrates

50mg
Cholesterol

0g
Trans Fat

6g
Fiber

9g
Sugar

0% DV
Vitamin D

15% DV
Calcium

15% DV
Iron

10% DV
Potassium

Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Serves:
4

Ingredients

  • 1 large orange (12 oz.)
  • 1/2 cup Italian salad dressing
  • 1/4 cup orange juice
  • 1 tsp. Dijon mustard
  • 12 oz. veal cutlets, pounded to 1/4 to 1/8-inch thick
  • 1 bulb fennel (7 oz.), trimmed, halved and cored
  • 1/2 small red onion (1-1/2 oz.), thinly sliced
  • 1-1/2 cups cooked farro
  • 2 cups packed baby arugula (about 3 oz.)
  • 1 head radicchio (4 oz.), cored and torn (about 2 cups packed)
  • 1/2 cup toasted hazelnuts, chopped
  • 1 oz. piece Parmesan cheese

Instructions

  1. From orange, grate enough zest to measure ½ Tbsp. Stir zest into salad dressing. Use a knife to remove skin and pith from orange. Use knife to cut between the fruit and the membrane to release each orange section. Squeeze membrane to extract juice to use in dressing.

  2. Whisk orange juice, mustard and salad dressing together. Remove 1/4 cup dressing to re-sealable food storage bag. Add veal cutlets to dressing in bag. Re-seal bag and turn several times until veal is coated with dressing; set aside.

  3. Prepare a charcoal or gas grill or heat grill pan on top of stove over medium-high heat. Remove veal cutlets from dressing; discard dressing. Grill veal cutlets 5 to 6 minutes, turning once. Remove cutlets. Place on cutting board and cut into bite-size pieces.

  4. Thinly slice fennel halves and place in bowl.

  5. Add red onion, farro, arugula and radicchio; toss. Add veal, orange sections, reserved salad dressing and nuts.

  6. Draw blade of vegetable peeler across the surface of cheese to make thin ribbons. Toss to coat with dressing. To serve, divide salad among 4 bowls.

Recipe Video