Veal or Pork Scaloppine & Egg Noodles with Gem Lettuce

Veal or Pork Scaloppine & Egg Noodles with Gem Lettuce
  • 4Servings


  • 1 cup flour
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1 teaspoon ground sage
  • Salt and pepper
  • 1 1/4- 1 1/2 pounds veal scallops or pork scallops, cut from the tenderloin or loin (12 large, thin medallions)
  • 3 tablespoons olive oil
  • 1 lemon, halved
  • 1/2 pound extra-wide egg noodles
  • 3 tablespoons butter, cut into pieces
  • 1/2 cup herbs, such as dill, parsley, chives and/or tarragon, finely chopped
  • 1/2 pound Little Gem lettuce, leaves separated


Bring a large pot of water to a boil for the egg noodles.

In a shallow bowl, combine the flour, granulated garlic, granulated onion and sage; season with salt and pepper. Dredge the veal in the flour mixture, shaking off any excess. In a large skillet, heat 2 tbsp. oil, two turns of the pan, over medium-high. Working in two batches, cook the veal until golden, about 2 minutes per side. (Add the remaining 1 tbsp. oil for the second batch, if necessary.) Transfer the veal to a platter, douse the veal with the juice of 1/2 lemon and cover to keep warm.

Meanwhile, salt the boiling water, add the noodles and cook to al dente. Drain the noodles; return to the hot pot. Add the butter and herbs; season and toss until the butter melts. Add the Little Gem lettuce and the juice of the remaining 1/2 lemon and toss until the lettuce is barely wilted.

Serve the lettuce and noodles alongside the veal.