| 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.
A Message from our Provider:
“Jesus: there is no substitute”