Ingredients Jump to Instructions ↓

  1. 4 Veal rib chops, bone-in - (10 to 12 oz ea)

  2. Creole seasoning

  3. 2 cups 125g / 4.4oz Flour

  4. 2 cups 292g / 10oz Fine dried bread crumbs

  5. 2 Eggs - beaten with

  6. 2 tablespoons 30ml Milk

  7. 2 tablespoons 30ml Butter

  8. 3 tablespoons 45ml Olive oil

  9. 1/2 lb 227g / 8oz Baby carrots - peeled, blanched

  10. 1/2 lb 227g / 8oz Small red potatoes - quartered, blanched

  11. 4 lbs 1816g / 64oz Plum tomatoes - cored, seeded, (medium)

  12. 1 cup 62g / 2 1/5oz Red onion - julienned

  13. 2 cups 474ml Baby arugula - washed, patted dry

  14. Drizzle of extra-virgin olive oil

  15. Salt - to taste

  16. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Using a sharp knife, butterfly each chop. Cover each chop with a large piece of plastic wrap. Using a meat mallet, pound out each chop, about 1/2-inch thick. Season the chops with Creole seasoning.

  2. In a shallow bowl, season the flour with Creole seasoning. In another shallow bowl, season the bread crumbs with Creole seasoning.

  3. Dredge the veal in the flour. Dip each veal chop in the egg wash, letting the excess drip off. Dredge each chop in the seasoned bread crumbs, coating each chop completely.

  4. In a large saute pan or skillet, heat the butter and 2 tablespoons of the oil. When the oil is hot, pan-fry each chop for about 4 minutes on each side. Remove from the pan and drain the chops on a paper-lined plate. Season the chops with Creole seasoning.

  5. In another saute pan, heat the remaining 1 tablespoon olive oil. Saute blanched carrots and potatoes until tender, about 5 minutes. Season with salt and pepper.

  6. In a mixing bowl, combine the tomatoes, red onion and arugula. Season with a drizzle of oil, salt and pepper. Mix well.

  7. To serve, place the veal in the center of each plate. Spoon some of the tomato mixture on top of the veal. Garnish with parsley. Serve with the vegetables.

  8. This recipe yields 4 servings.


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