Veal Giardino:

Dressing:
2 medium cloves garlic, crushed
2 tablespoons balsamic vinegar
6 tablespoons olive oil
Salt and pepper
1/2 small red onion, sliced paper thin
2 medium tomatoes, cut into 1/2 inch dice

Salad:
2 cups packed, trimmed watercress
1 medium Belgian endive, sliced
1 cup mixed field greens, rinsed

Veal:
4 oz Parmesan cheese
3 cups dried breadcrumbs
Nutmeg
Ground white pepper
4 eggs
1/2 cup vegetable oil
1/2 cup olive oil
2 lb. Veal scallops, pounded paper-thin

At least 30 minutes in advance make the salad dressing: mix garlic, vinegar, and oil with a pinch of salt and pepper. Add onion and tomatoes and let mixture stand at room temperature until serving time. Before serving remove the garlic cloves. In a large mixing bowl toss the greens. Cover with a damp towel and refrigerate. Grate the Parmesan cheese in a food processor fitted with the steel blade. Add breadcrumbs, 1/4 teaspoon nutmeg, and 1 tablespoon of white pepper. Process until mixed. Transfer to a flat dish and set aside. At serving time, beat the eggs lightly in small bowl; set aside. Mix and set the oils aside. Dip each veal scallop into the egg, then press each side into the breadcrumb mixture, turning the scallops over and over until they are coated and no spots of egg show through. Heat 3 tablespoons of the mixed oils in a large skillet on medium high. Sauté the scallops until cooked on each side. Transfer them to a paper-lined baking sheet and blot them dry. Keep them warm in a 250-degree oven while you finish cooking the rest veal. Repeat the process adding more oil as necessary. Quickly toss the salad with the dressing. Top each portion of veal with a heaping cup of the salad and serve.