Veal Milanese

By zboni

Ingredients

• 4 -16 oz. veal chop
• Salt & Pepper
• 4 eggs mixed with a couple Tbsp. milk or cream
• 1 cup Panko breadcrumbs, with some fresh parsley
• 1 bunch Arugula (for top of chop)
• ¼ cup EVOO
• ¼ cup vegetable oil
• Aged Balsamic Vinegar

Details

Servings 4

Preparation

Step 1

Pound veal chop until approximately ¼” thick. Salt & pepper chop, then place in egg wash and into the panko.
Heat some olive oil and vegetable oil to 375º
Pan fry the chops until golden brown. Take out and pat dry with paper towel. Put on plate.
Mix arugula with a little bit of EVOO and balsamic vinegar and place on top of the chop and serve.