-
1
Whisk the olive oil, lemon juice, rice wine vinegar, salt, pepper, and sugar together in a small bowl.
-
2
Dice the onion and tomato (alternatively, chop them into bite-sized pieces. Whichever you prefer, but do make them relatively small). Roughly chop your greens into shreds and/or a chiffonade.
-
3
Toss the onion, tomato, and greens with the dressing, and let marinate while you prepare the protein (in this case, the eggplant).
-
4
Slice your protein (if needed) or prepare as necessary for breading. (For veal chops or cutlets of any kind, obviously slicing isn't necessary)
-
5
Place breadcrumbs in a large bowl and add the grated cheese; mix to incorporate. In another bowl, beat the eggs thoroughly until uniformly yellow and season with salt and pepper.
-
6
Bread your protein, dipping it in the egg wash and then in the breadcrumbs, coating both sides well. Lay on a sheet tray until everything is breaded.
-
7
Heat the oil gently, over medium-low flame, in a large, shallow frying pan. Line a large sheet tray with paper toweling for draining. Alternatively, set a raised cooling rack on the sheet tray to allow oil to drip off.
-
8
Fry your protein until golden brown on both sides and cooked through. When each piece is removed from the pan to the draining tray, sprinkle with reserved cheese. (If frying a lot, keep the fried proteins warm in an oven set to the 'keep warm' setting, or about 100 degrees F)
-
9
Arrange your proteins on a serving platter and top with the marinated salad. Serve immediately, and feel cool for pulling off an elegant meal with ease!
