Ingredients
- 6 (7 ounce.) veal chops, well trimmed, bone clean
- 4 ounce. flour
- 6 ounce. bread crumbs
- 2 Large eggs, beaten
- 3 bundles Arugula salad
- 9 ounce. vinaigrette or possibly Italian dressing
- 1 lg. tomato, peeled, seeded and cut into strips 1 inch long
- 1 lemon
- Salt and pepper to taste
- Oil and butter for sauteing
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Veal Chop Milanese
Servings: 10
Directions
- Lb. trimmed veal chop fairly thin. Season with salt and pepper. Dip in flour, then in eggwash and finally in bread crumbs. Trim stems of Arugula salad. Wash in cool water. Drain Arugula well.
- Heat oil in large frying pan. Saute/fry veal chops quickly on either side, then add in some butter and reduce heat. Cook no longer than a total of 3-4 min on either side. Repeat for second batch of veal chops, but be sure there are no crumbs left from 1 batch as they would burn in the warm oil. Keep first batch hot in preheated oven.
- When ready for serving, arrange veal chop on preheated dinner plate and top with foaming butter. Toss Arugula salad in dressing and arrange on top of chop, flowing over onto plate (don't cover the chop totally). Garnish Arugula with sliced tomatoes. Serve with a lemon slice or possibly wedge. Serves 6.
- (Lombardi's Restaurant, Dallas, TX)
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