Veal Romana
Ingredients
- 4 veal rib chops (bone-in, 10–12 oz each)
- 2 tsp Creole seasoning
- 2 cup flour for dredging
- 2 cup fine dried bread crumbs
- 2 eggs beaten with 2 tbsp milk
- 2 tbsp butter
- 3 tbsp olive oil
- 0.5 lb baby carrots, peeled and blanched
- 0.5 lb small red potatoes, quartered and blanched
- 4 medium plum tomatoes, cored, seeded and chopped
- 1 cup red onion, julienned
- 2 cup baby arugula, washed and patted dry
- 1 tbsp extra-virgin olive oil for drizzling
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- 1
Using a sharp knife, butterfly each chop. Cover with plastic wrap and pound to about 1/2-inch thick. Season with Creole seasoning.
- 2
Set up three shallow bowls: seasoned flour, egg wash, and seasoned bread crumbs. Dredge veal in flour, dip in egg wash, then coat in bread crumbs.
- 3
In a large skillet, heat butter with 2 tablespoons olive oil. Pan-fry each chop about 4 minutes per side. Drain on paper towels and season with Creole seasoning.
- 4
In another sauté pan, heat remaining olive oil. Sauté blanched carrots and potatoes until tender, about 5 minutes. Season with salt and pepper.
- 5
In a bowl, combine chopped tomatoes, red onion, and arugula. Drizzle with olive oil, season, and toss well.
- 6
Place veal chop in center of each plate. Spoon tomato-arugula mixture on top. Serve with sautéed carrots and potatoes alongside.