Veal Chop Milanese With Tomato And Basil Vinaigrette

Recipe Ingredients

4		Veal rib chops
1 cup	62g / 2.2oz	Flour
3		Eggs
1/4 cup	59ml	Milk
2 tablespoons	30ml	Pure olive oil - plus
1/3 cup	78ml	Pure olive oil - for sauteing
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 1/2 cups	219g / 7.7oz	Bread crumbs
1/4 cup	36g / 1.3oz	Chopped Italian parsley
1/4 cup	36g / 1.3oz	Grated Parmesan cheese
1 cup	62g / 2.2oz	Beefsteak tomato - (abt 3/4 to 1 lb) - seeds removed, (large)
		And cut into 1/2" dice
8		Basil leaves - (8 to 10) - hand shredded
3 tablespoons	45ml	Fresh lemon juice
1/2 cup	118ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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 the top.

This recipe yields 4 to 6 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1A41 broadcast 04-27-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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