Ingredients

• 4 rib veal chops, pounded to a thin paillard or cutlet with bone still attached
• 1 cup flour
• 3 eggs
• 1/4 cup milk
• 2 tablespoons pure olive oil plus 1/3 cup for sauteing
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 1/2 cups bread crumbs
• 1/4 cup chopped Italian parsley
• 1/4 cup grated Parmesan cheese
• 1 large beefsteak tomato, about 3/4 to 1 pound, seeds removed and cut into 1/2-inch dice
• 8 to 10 basil leaves, hand shredded
• 3 tablespoons fresh lemon juice
• 1/2 cup extra virgin olive oil
• Salt and fresh ground black pepper to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.