Serves 4
Ingredients:
- 1 bunch of arugula, stemmed and coarsely chopped
- ½ red onion, peeled and chopped
- 4 Roma tomatoes, seeded, cored, and diced
- 1/3 cup extra virgin olive oil
- 1 Tbsps. red wine vinegar
- to taste sea salt and freshly ground black pepper
- 4 8 oz. veal chops, 1"-thick
- ½ cup Italian seasoned bread crumbs
- 4 oz. imported Parmesan cheese, grated
Instructions:
- In a glass or ceramic bowl, combine arugula, red onion, tomatoes, 2 Tbsps. olive oil, and vinegar; season to taste with sea salt and pepper. Set aside.
- Place chops between layers of wax paper and pound veal as thin as possible up to ½" from the bone.
- In a pie plate combine bread crumbs and Parmesan cheese; coat both sides of each chop with mixture.
- Heat remaining olive oil in a large skillet over medium-high heat.
- Sauté veal chops until golden brown, 2-3 minutes per side.
- Transfer veal chops to a platter and serve with arugula salad.
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