Remove the veal steak from the fridge half an hour before you start. Preheat the grill(pan), brush the veal escalopes all over with half the olive oil and grill them until golden brown on both sides yet still pink on the inside. Remove the veal steak from under the grill, sprinkle them with salt and freshly ground pepper, and keep them warm.
Grill the slices of onion and tomato and sprinkle them with salt and pepper. Mix the rucola with the parmesan cheese, balsamic vinegar and the rest of the olive oil. Place a veal steak on a warm plate, then spoon some of the salad onto it followed by a second veal escalope and slices of grilled onion and tomato.
Serve with a glass of fruity wine and slices of freshly baked ciabatta, sprinkled with olive oil and sea salt.