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1
Cut away and discard any tough bottom stems of the arugula leaves.
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2
Rinse and pat dry or use a spin-dryer.
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3
There should be about eight cups loosely packed.
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4
Cut away and discard the bottom ends of the endive.
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5
Separate the leaves.
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6
There should be about six cups loosely packed.
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7
Cut the tomatoes into one-inch cubes.
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8
There should be about four cups.
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9
Put the pieces in a bowl.
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10
Cut away the cores of the radicchio.
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11
Separate the leaves.
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12
There should be about six cups loosely packed.
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13
Put the radicchio in the bowl.
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14
Add the arugula and endive.
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15
Cut the onion slices in half.
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16
There should be about one and a third cups loosely packed.
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17
Add the onion to the bowl.
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18
Pour the olive oil and vinegar over the salad mixture.
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19
Toss to blend.
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20
Partially scrape away the meat from the chops but leave the meat attached at the largest portion of each bone.
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21
Place the meat, bones attached, between two sheets of clear plastic wrap.
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22
Use a flat mallet and pound the meat on one side.
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23
Turn the plastic-enclosed meat and pound on the other side.
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24
Take care not to pound holes in the meat.
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25
Ideally, you should have rounds of meat about eight to nine inches in diameter and about a quarter-inch thick.
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26
Dredge each chop on both sides in flour, pressing all over with the fingers to make the flour adhere.
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27
Shake off excess.
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28
Beat the eggs with salt and pepper.
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29
Dip the chops on all sides in the beaten egg.
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30
Dredge the chops on all sides in bread crumbs, pressing with the fingers to make the crumbs adhere.
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31
Heat three-quarters of a cup of oil in a heavy 10-inch skillet almost to the smoking point.
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32
Add one veal chop and cook about one and a half minutes or until golden brown on one side.
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33
Turn the chops and reduce the heat to medium.
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34
Cook on the second side about one minute or until golden brown.
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35
Drain each cooked chop on absorbent paper toweling and top with another layer of toweling.
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36
Press to extract excess oil.
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37
Continue cooking one chop at a time, adding a little more oil as necessary, until all the chops are cooked.
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38
Transfer each chop to an individual plate, top with an equal portion of the salad and serve immediately.
