Veal Chop Milanese with Tomato and Basil Vinaigrette

1. 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.

2. 2

   Set aside while you prepare the breading setup.

3. 3

   Put the flour on a dish large enough to dredge the veal on.

4. 4

   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.

5. 5

   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.

6. 6

   Make the tomato vinaigrette by combining the diced tomato with the shredded basil leaves in a bowl.

7. 7

   Stir in the lemon juice, whisk in the oil and season with salt and pepper.

8. 8

   Set aside.

9. 9

   Heat the 1/3 cup olive oil in a large saute pan over medium heat.

10. 10

    Cook the veal cutlets one at a time, or if they are small enough and your pan is large enough, two at a time.

11. 11

    As you saute the veal, brown one side and keep the veal warm in a 250 degree oven while the rest are cooked.

12. 12

    Serve the veal with a generous spoonful of the Tomato Basil Vinaigrette over the top.

* Per serving · 4 servings · Values may vary.