Veal romana

Yield: 1 servings

Measure Ingredient
4 Veal rib chops; bone-in, 10 to 12
; ounces each
Creole seasoning
2 cups Flour
2 cups Fine dried bread crumbs
2 Eggs beaten with 2 tablespoons milk
2 tablespoons Butter
3 tablespoons Olive oil
½ pounds Baby carrots; peeled and blanched
½ pounds Small red potatoes; quartered and
; blanched
4 mediums Plum tomatoes; cored, seeded and
; chopped
1 cup Red onion; julienned
2 cups Baby arugula; washed and patted
; dry
Drizzle of extra-virgin olive oil
Salt
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.

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