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1
In a small bowl, whisk together eggs, cheese and parsley.
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2
Season generously with salt and pepper.
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3
Pour into a large, shallow bowl or tray.
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4
Spread flour in a second shallow bowl and bread crumbs in a third.
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5
Set aside near stove.
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6
In a large mixing bowl, combine arugula, tomatoes and onion.
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7
Sprinkle with olive oil and lemon juice.
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8
Season with salt, and toss until leaves are coated.
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9
Dressing should be assertive and lemony.
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10
Set aside.
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11
Working one at a time, press each veal chop into flour on each side, then pat it off so that there is just a fine dust on veal.
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12
Dip chop into egg, coating both sides, and letting as much drain off as possible.
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13
Lay chop in bread crumbs, tapping it gently to make sure it gets coated, but ever so thinly.
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14
Flip it over, and coat the other side.
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15
Layer chops between waxed paper or parchment as you go.
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16
Heat oven to 175 degrees, and place a baking sheet on middle rack.
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17
Place a saute pan large enough to fit 2 chops over medium-high heat.
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18
Pour in enough corn oil to generously cover base of pan.
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19
When oil shimmers (it should be very hot so the veal seizes immediately), add a chop and saute until browned, 2 to 3 minutes.
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20
Turn and brown other side.
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21
Transfer to baking sheet, and keep warm in oven.
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22
Repeat with other chops.
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23
To serve, place chops on each of four large plates.
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24
Place a large handful of salad on top of each, making sure each gets enough tomatoes and onion.
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25
Serve with a wedge of lemon, for squeezing over the meat.
