Print
GOLDEN VEAL CHOPS WITH ARUGULA AND PARMESAN
Serves : 4INGREDIENTS
- 1 bunch of arugula stemmed and coarsely chopped
- 1/2 red onion peeled and chopped
- 4 Roma tomatoes seeded cored and diced
- 1/3 cup Culinary Circle Extra Virgin Olive Oil
- 1 tablespoon red wine vinegar
- to taste sea salt and freshly ground black pepper
- 4 center cut pork chops about 1 inch thick
- 1/2 cup Italian seasoned bread crumbs
- 4 ounces imported Parmesan cheese grated
DIRECTIONS
In a glass or ceramic bowl, combine arugula, red onion, tomatoes, 2 Tbsps. olive oil, and vinegar, season to taste with sea salt and pepper. Set aside.
Place chops between layers of wax paper and pound veal as thin as possible up to 1/2 inch from the bone.
In a pie plate combine bread crumbs and Parmesan cheese, coat both sides of each chop with mixture.
Heat remaining olive oil in a large skillet over medium high heat.
Saut? veal chops until golden brown, 2 to 3 minutes per side.
Transfer veal chops to a platter and serve with arugula salad.