Starving after a day of extreme speed? These simply breaded chops served with a bright salad will soothe and satisfy. Pickling the shallots add a nice touch, if you have the time.
Yield: 4 servings
Set up breading station: Add flour to a medium bowl; add eggs to a small bowl; add breadcrumbs to a large bowl.
Pat veal dry, and season both sides with salt and pepper. Dredge in flour, making sure veal is completely coated. Dip entire chop in egg, shaking off excess. Add to bowl with breadcrumbs, and toss until evenly coated. Remove from bowl, and place on a sheet tray lined with parchment. Repeat process with rest of veal. Cover and refrigerate 1 hour.
Heat a large sauté pan on medium-high. Add 1/2-cup oil. When oil is shimmering, add 2 veal chops. Cook 3–4 minutes, until breading is golden brown. Flip, and cook for another 3–4 minutes. Remove veal from pan, and place on sheet pan lined with paper towels. Wipe out sauté pan, and repeat process.
Add 3 tablespoons oil and lemon juice to a medium bowl. Season with salt and pepper, and whisk. Add arugula, parsley, tomatoes, and shallot to bowl. Toss gently to mix well. Adjust seasoning, and serve with veal.
