Ingredients

• 3 large eggs, beaten
• 1 tablespoon chopped fresh parsley leaves
• 1 tablespoon grated Parmigiano
• Pinch salt
• Pinch pepper
• 1 cup all-purpose flour
• 1 cup plain bread crumbs
• One 10-ounce bone-in veal chop, pounded to 1/4-inch thick
• 1/2 cup olive oil
• 3 Roma tomatoes, cored and cut into 6 slices
• 1/2 medium onion, julienned
• 6 fresh basil leaves, torn
• 1/2 lemon, juiced
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground pepper

Browse by ingredient

Instructions

1. Combine eggs, parsley, Parmigiano, salt and pepper in a shallow bowl. Place the flour and breadcrumbs in 2 more shallow bowls. Dredge the veal chop in the flour mixture, shaking off excess. Then dip into egg mixture and cover with bread crumbs.
2. Heat 1/2 cup olive oil in a saute pan over medium heat. When the oil is hot, fry the veal until golden brown, about 3 minutes on each side. Remove from pan onto paper towel to absorb any excess oil.
3. In a stainless steel or ceramic bowl toss tomatoes, onion, basil, lemon juice, oil, salt, and pepper. Plate veal and top with tomato salad.