Veal Milanesa

Name: Veal Milanesa
Ingredients: 6 rib veal chops, trimmed, bones still attached; Salt and pepper; 3 large eggs; 2 large garlic cloves, minced; 4 cups fresh breadcrumbs (from 8 slices firm white sandwich bread); 8 tablespoons olive oil; 1/2 cup (1 stick) unsalted butter; 1 bunch fresh arugula, torn into small pieces (about 1 cup); 6 medium tomatoes, cut into 1/2-inch-thick wedges, or 1 pint cherry tomatoes, halved; 2 tablespoons red wine vinegar; Dijon mustard, for serving

11 ingredients

13 steps

Ingredients

6 rib veal chops, trimmed, bones still attached
Salt and pepper
3 large eggs
2 large garlic cloves, minced
4 cups fresh breadcrumbs (from 8 slices firm white sandwich bread)
8 tablespoons olive oil
1/2 cup (1 stick) unsalted butter
1 bunch fresh arugula, torn into small pieces (about 1 cup)
6 medium tomatoes, cut into 1/2-inch-thick wedges, or 1 pint cherry tomatoes, halved
2 tablespoons red wine vinegar
Dijon mustard, for serving

Directions

1

Gently pound cutlets to 1/8-inch thickness between 2 sheets of plastic wrap with flat side of meat pounder or with rolling pin.
2

Pat dry and season with salt and pepper.
3

Beat together eggs and garlic in large shallow bowl.
4

Place breadcrumbs in another large shallow bowl.
5

Dip veal, 1 piece at a time, in egg mixture, letting excess drip off.
6

Dredge in bread crumbs, pressing to coat completely.
7

Repeat with remaining pieces of veal.
8

Heat butter and 2 tablespoons oil in large heavy skillet over moderately high heat, until foam subsides.
9

Saute chops in 2 batches (without crowding) until golden brown, about 2 minutes per side.
10

Transfer to a paper-towel-lined platter and keep warm.
11

Toss arugula with vinegar in large bowl and season with salt and pepper.
12

Add tomatoes and remaining 6 tablespoons oil and toss well.
13

Serve chops with salad and mustard.