Yield: 1 servings
|4||Veal rib chops; bone-in, 10 to 12|
|; ounces each|
|2 cups||Fine dried bread crumbs|
|2||Eggs beaten with 2 tablespoons milk|
|3 tablespoons||Olive oil|
|½ pounds||Baby carrots; peeled and blanched|
|½ pounds||Small red potatoes; quartered and|
|4 mediums||Plum tomatoes; cored, seeded and|
|1 cup||Red onion; julienned|
|2 cups||Baby arugula; washed and patted|
|Drizzle of extra-virgin olive oil|
|Freshly ground black pepper|
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 ½-inch thick. Season the chops with Creole seasoning. In a shallow bowl, season the flour with Creole seasoning. In another shallow bowl, season the bread crumbs with Creole seasoning.
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.
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 chop on a paper-lined plate. Season the chops with Creole seasoning. 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.
In a mixing bowl, combine the tomatoes, red onion and arugula. Season with a drizzle of oil, salt and pepper. Mix well. 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.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 1670 Calories (kcal); 68g Total Fat; (36% calories from fat); 32g Protein; 234g Carbohydrate; 62mg Cholesterol; 346mg Sodium Food Exchanges: 12½ Grain(Starch); 0 Lean Meat; 8 Vegetable; 0 Fruit; 12 ½ Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C52 Converted by MM_Buster v2.0n.