• Cooking Time: 15 minutes
  • Servings: 2
  • Preparation Time: 20 minutes



  • 1 15 oz. veal chop
  • 3 cups bread crumbs
  • 3 T. clarified butter
  • 3 ounces arugula (about 2 handfuls)
  • 1 ounce julienned red onion
  • 1 ounce grape tomatoes, sliced in half
  • Kosher salt and cracked black pepper
  • 1 1/2 ounces Extra Virgin Olive Oil
  • 1 lemon
  • Egg Batter


  • Heat the oven to 400 degrees
  • Butterfly the veal chop and pound it between plastic wrap. The flatter the veal, the faster it will cook.
  • Place the veal into the batter and let it sit for 10 minutes.
  • Dredge the veal in breadcrumbs on both sides.
  • Heat the clarified butter in a saute pan on medium high heat.
  • Shake the veal to remove any loose crumbs and gently place it in the pan.
  • Brown the veal for 2 minutes on each side, then place it on oven proof platter and finish in the oven for 5 minutes.
  • While that's cooking,place the arugula in a bowl. Add the onions and tomatoes, and season with salt and pepper.
  • Add the olive oil and cut the lemon in half lengthwise, squeezing both halves over the arugula mixture. Toss well.
  • Place the arugula salad on top of the veal and serve.
  • Egg Batter Recipe
  • 3 large eggs
  • 2 leaves sage
  • 1 clove garlic minced
  • salt and pepper
  • Mix all together in a bowl and beat until smooth.

Categories: Main Dish  Misc. Salad  Oven  Stove 

Author Credit: Common Plea

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