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Veal Chop Milanese




Source of Recipe


Rock Center Cafe, NYC


List of Ingredients




4 12 oz. veal chops
2 eggs, beaten
2 cups flour (or enough for dredging)
2 cups fresh bread crumbs (or enough for breading)
1/4 cup lemon juice
1/2 cup extra virgin olive oil
2 medium, sized tomatoes (cut into large wedges)
2 bunches baby arugula
4 lemon wedges for garnish
salt and pepper to taste



Recipe



In a medium sized bowl, mix arugula and tomato with lemon juice and olive oil.
Season salad with salt and pepper.
Pound veal chops to 1/4 inch thickness.
Dredge chops in flour, then egg and bread crumbs.
In a heated sauté pan, melt olive oil and butter.
Sauté chops until golden brown.
Place a mound of salad in the center of a plate.
Place the veal chop next to the salad with the bone resting slightly on the greens.
Garnish with lemon wedge and serve.

Number of servings: 4