Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Lombata Divitello Alla Milanesse




Source of Recipe


Piccolo Arancio, Farmington, CT


List of Ingredients




4 Veal rib chops, butterflied and pounded to a 1/4 inch thick
2 Eggs beaten with 2 tablespoons water
Plain breadcrumbs for coating
4 vine-ripened tomatoes, diced and seeded
Fresh basil, sliced
1 pound arugula
Extra virgin olive oil
Balsamic vinegar

Recipe



Dip veal chops in egg wash and then in bread crumbs. Oil and salt the chops and place on medium-high grill. Cook 3-4 minutes on each side.

While chops are cooking, dress arugula with olive oil, salt and vinegar.

Divide amoung 4 plates.