Veal Chop Milanese with Tomato And Basil Vinaigrette Ingredients

By lisalang

Ingredients

• 4 Veal rib chops 1/4 c Chopped Italian parsley
• 1 c Flour 1/4 c Grated Parmesan cheese
• 3 Eggs 1 lg Beefsteak tomato - (abt 3/4
• 1/4 c Milk And cut into 1/2" dice
• 2 tb Pure olive oil; plus 8 Basil leaves - (8 to 10);
• 1/3 c Pure olive oil; for sauteing 3 tb Fresh lemon juice
• 1/2 ts Salt 1/2 c Extra-virgin olive oil
• 1/2 ts Freshly-ground black pepper Salt; to taste
• 1 1/2 c Bread crumbs Freshly-ground black pepper

Preparation

Step 1

Pound the veal (or have the butcher do this ahead of time) to a 1/4-inch thin and broad cutlet, leaving the bone still attached. Set aside while you prepare the breading setup. Put the flour on a dish large enough to dredge the veal on. Combine the eggs, milk, 2 tablespoons olive oil and salt and pepper in a large bowl or dish with sides high enough to hold the liquid and veal chops. Next, combine the bread crumbs, parsley and Parmesan cheese in a large flat casserole so that the process of breading may be kept neat and tidy. Make the tomato vinaigrette by combining the diced tomato with the shredded basil leaves in a bowl. Stir in the lemon juice, whisk in the oil and season with salt and pepper. Set aside. Heat the 1/3 cup olive oil in a large saute pan over medium heat. Cook the veal cutlets one at a time, or if they are small enough and your pan is large enough, two at a time. As you saute the veal, brown one side and keep the veal warm in a 250 degree oven while the rest are cooked. Serve the veal with a generous spoonful of the Tomato Basil Vinaigrette over