| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains, Meats | Italian | Mike03 | 4 | servings |
INGREDIENTS
| 4 | Veal rib chops | |
| 1 | c | Flour |
| 3 | Eggs | |
| 1/4 | c | Milk |
| 2 | tb | Pure olive oil; plus |
| 1/3 | c | Pure olive oil; for sauteing |
| 1/2 | ts | Salt |
| 1/2 | ts | Freshly-ground black pepper |
| 1 1/2 | c | Bread crumbs |
| 1/4 | c | Chopped Italian parsley |
| 1/4 | c | Grated Parmesan cheese |
| 1 | lg | Beefsteak tomato – (abt 3/4 to 1 lb); seeds removed, |
| And cut into 1/2" dice | ||
| 8 | Basil leaves – (8 to 10); hand shredded | |
| 3 | tb | Fresh lemon juice |
| 1/2 | c | Extra-virgin olive oil |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste |
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. Recipe 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 Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 05-01-1997 Recipe by: Michael Lomonaco Converted by MM_Buster v2.0l.
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