One of my favorite dishes at the restaurant is a thinly pounded out veal chop served still on the bone. It’s breaded and lightly pan-fried so that it’s crispy on the outside and still juicy and topped with a light arugula salad.
Course Main Course
Cuisine Italian
Keyword arugula, breaded, lemon, milanese, veal
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Servings 4
Calories 900kcal
Ingredients
For the veal:
4veal chops,bone in, pounded out very thin, about ¼-inch thick
Kosher salt
Freshly ground pepper
2cupsall-purpose flour
3large eggs
2cupsplain breadcrumbs
1teaspoondried parsley
½teaspoondried oregano
½teaspoondried basil
½teaspoononion powder
½teaspoongarlic powder
Extra-virgin olive oil,as needed, for frying
For the salad:
3packed cups arugula
1tablespoonbalsamic
1tablespoonextra-virgin olive oil
½cupcherry tomatoes,halved
Lemon wedges,for serving
Instructions
For the veal:
Preheat the oven to 200ºF (93.3ºC).
Season the veal chops with salt and pepper on both sides.
To bread the veal set up three separate large shallow bowls. Place the flour in the first bowl. In the second bowl beat the eggs. In the third bowl combine the breadcrumbs, parsley, oregano, basil, onion powder and garlic powder.
Heat a large skillet or sauté pan over medium heat. Add enough olive oil to cover the bottom of the pan in a thin layer.
Working one veal chop at a time, dredge the veal on both sides in the flour mixture then the egg mixture. Gently press the veal chop into the breadcrumb mixture so that it is lightly coated on both sides.
Add one of the veal chops to the hot oil and pan-fry until golden brown, 2 to 3 minutes. Turn the veal chop and continue to cook until golden brown and cooked through, about an additional 3 minutes. Transfer the veal chop to a baking sheet and warm in the oven. Repeat with the remaining veal chops.
For the arugula salad:
In a medium mixing bowl toss the arugula with the balsamic, olive oil and tomatoes.
To serve:
Place a veal chop on each plate, and top with a handful of the arugula salad. Serve with a lemon wedge on the side.