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Golden Veal Chops with Arugula and Parmesan

Golden Veal Chops with Arugula and Parmesan



Golden Veal Chops with Arugula and Parmesan

Serves: 4


1 bunch of arugula stemmed and coarsely chopped
1/2 red onion peeled and chopped
4 Roma tomatoes seeded cored and diced
1/3 cup extra virgin olive oil
1 tablespoon red wine vinegar
to taste sea salt and freshly ground black pepper
4 center cut pork chops about 1 inch thick
1/2 cup Italian seasoned bread crumbs
4 ounces imported Parmesan cheese grated


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 1/2 inch 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.

Saut? veal chops until golden brown, 2 to 3 minutes per side.

Transfer veal chops to a platter and serve with arugula salad.