Veal Chop Schnitzel With Arugula Salad

We begin with receiving and then rightly understanding Scripture in our minds. But before we apply the Bible, it must first engage our hearts. Without the mind, biblical application is based on flimsy and deceptive emotions. Yet without the heart, biblical application is based only rote duty and obligation. It’s never hearts informing our minds, but rather minds informing our hearts. Then when we obey, it’s a correct application of Scripture that comes from the affections – loving God with all of our hearts.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables	French	Cklive12	1	Servings

INGREDIENTS

4		By 1-inch thick veal rib
		chops frenched
		Flour seasoned with salt and
		pepper for
		dredging
2		Eggs, beaten lightly
1 1/2	c	Fine fresh bread crumbs
2		Garlic cloves, quartered
1/2	c	Vegetable oil
2	T	Unsalted butter
2	T	White wine vinegar
2	t	Dijon style mustard
1/4	t	Dried thyme, crumbled
		Salt and pepper
4	T	Olive oil
4	c	Loosely packed arugula or
		watercress washed well
		and
		sprigs spun drive
8		Cherry tomatoes, quartered
2	T	Grated carrot
4		Lemon wedges for garnish

INSTRUCTIONS

Pound the meat of the chops 1/2-inch thick between sheets of plastic
wrap, being careful not to separate the meat from the bone, pat it
dry, and season it with salt and pepper. Dredge the chops in the
seasoned flour, shaking off the excess, dip them in the egg, letting
the excess drip off, and coat them with the bread crumbs. In a large
heavy skillet cook the garlic in the oil and the butter over
moderately high heat, stirring, until it is golden and discard it.
Saute the chops in the fat, turning them once, for 4 minutes, or  until
they are golden brown, and transfer them to paper towels to  drain.
Make the salad: In a small bowl whisk together the vinegar, mustard,
thyme and salt and pepper to taste, add the oil in a stream,  whisking,
and whisk the dressing until it is emulsified. In a bowl  toss the
arugula, tomatoes and carrot with the dressing.  Arrange each veal chop
on a plate, divide the salad between the  plates, and garnish each
serving with a lemon wedge.  Yield: 4 servings  Converted by MC_Buster.
Recipe by: COOKING LIVE  SHOW # CL9245  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Give Satan an inch and he’ll be a ruler.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 5218 Calories From Fat: 3359 Total Fat: 377g Cholesterol: 1213.1mg Sodium: 2528.7mg Potassium: 2180.1mg Carbohydrates: 172.2g Fiber: 16g Sugar: 13.5g Protein: 296.4g