Piccata Alla Milanese

For the salad: rinse lettuce, spin dry and tear into bite-sized pieces. Drain corn well. Rinse 2 tomatoes, remove stalks and cut into wedges.

Peel onion and cut into strips. Rinse bell pepper, halve and remove seeds and ribs, cut into strips. Combine all vegetables and toss with oil and vinegar, season with salt and pepper. 

For the veal cutlets: blanch remaining tomatoes in hot water, rinse in cold water and peel. Quarter, remove seeds adn dice. Peel shallot and garlic, chop finely. Heat oil in a pan and saute shallot and garlic until translucent. Add tomato paste and diced tomatoes. Add broth and season with thyme, salt and pepper. Simmer for about 30 minutes on low heat.

Rinse and pat dry veal cutlets, pound to make flatter if needed. Season with salt and pepper and dust with flour. Dip into whisked eggs and coat with Parmesan. Heat oil and butter in a pan and cook cutlets on medium heat for 3-4 minutes per side or until golden brown. Drain on paper towels.