Veal Chop Milanese

Serves 4

• 4 veal chops, bone in, pounded out very thin, about ¼-inch thick
• Salt
• Freshly ground pepper
• 500 ml (2 cups) all-purpose flour
• 3 large eggs
• 500 ml (2 cups) plain breadcrumbs or panko crumbs
• 125 ml (½ cup) parmesan cheese, grated
• 5 ml (1 tsp) dried parsley
• 2 ml (½ tsp) dried oregano
• 2 ml (½ tsp) dried basil
• 2 ml (½ tsp) onion powder
• 2 ml (½ tsp) garlic powder
• Extra-virgin olive oil, as needed, for frying

For the salad topping:

• 750 ml (3 cups) arugula, packed
• 15 ml (1 Tbsp.)  Balsamic vinegar
• 15 ml (1 Tbsp.) extra-virgin olive oil
• 125 ml (½ cup) cherry tomatoes, halved
• 1 red onion, sliced
• Lemon wedges, for serving

• Preheat the oven to 200⁰F (95⁰C). To keep chops warm.
• Season the veal chops with salt and pepper on both sides.
• Place the flour in a shallow bowl. In a second shallow bowl beat the eggs. In the third shallow bowl combine the breadcrumbs (or panko crumbs), parmesan cheese, parsley, oregano, basil, onion powder and garlic powder. 
• 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.
• Heat a large skillet or sauté pan over medium heat. Add enough olive oil to cover the bottom of the pan.
• Add veal chops, one at a time, to the hot oil and pan-fry until golden brown, 3 to 4 minutes. Turn the veal chop and continue to cook until golden brown about an additional 3 to 4 minutes. Transfer the veal chop to a baking sheet and keep warm in the oven. Repeat with the remaining veal chops.

For the arugula salad topping:

In a medium mixing bowl toss the arugula with the balsamic vinegar, olive oil, red onion and tomatoes.
Place a veal chop on each plate, and top with a handful of the arugula salad. Serve with a lemon wedge on the side.
You can also serve the chops with fresh pasta.