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
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.