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

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.


Serves 4.