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Veal Capricciosa




Source of Recipe


The Common Plea


List of Ingredients




# 1 large egg
# 1 teaspoon fresh sage, minced
# 1 teaspoon garlic, minced
# 1 teaspoon black pepper, freshly cracked
# 1/2 teaspoon coarse salt
# 1 (14-ounce) veal chop, butterflied and pounded thin
# Unseasoned fine dry bread crumbs, for coating
# 1 cup extra-virgin olive oil

For the salad:
# 1 cup baby arugula
# 1/4 cup ripe tomatoes, diced
# 2 tablespoons red onion, diced
# 3 tablespoons extra-virgin olive oil
# Juice of 1 lemon, strained

Recipe



Heat the oven to 350 degrees.

In a shallow dish, combine the egg, sage, garlic, pepper and salt. Moisten the veal chop in the mixture on both sides, then let it rest in the marinade for 20 to 30 minutes. Then coat with the bread crumbs.

Heat 1 cup olive oil in a skillet over medium-high heat. When hot, add the veal chop and pan-fry for 3 to 4 minutes, turning once. Place the chop on a baking dish and blot excess oil with a paper towel. Place the dish in the oven and finish cooking the veal for 3 to 5 minutes.

To make the salad: Toss the arugula, tomatoes and red onion with 3 tablespoons olive oil.

To assemble, place the veal chop on a serving plate, top with the salad and dress with the strained lemon juice.

Makes 1 serving.