- 4 boneless veal shoulder chops, no more than 1-inch thick
- Salt and pepper
- 1/2 cup all-purpose flour
- 2 beaten eggs
- 1 cup bread crumbs
- 1/2 cup grated cheese, Parmigiano or Romano
- 1/2 teaspoon ground or grated nutmeg
- Olive oil, for frying
- 3 vine ripe tomatoes, chopped
- 1/2 small to medium yellow skinned onion, chopped about 1/2 cup
- 1 cup basil leaves, torn or shredded
- A drizzle extra-virgin olive oil
- Coarse salt
- 1/2 lemon, cut into wedges
Pound chops between waxed paper with small heavy skillet to 1/4-inch thickness. Chops will be about 10 inches wide each. Season chops with salt and pepper. Set up an assembly line: a dish of flour, a shallow dish with beaten egg, a plate with bread crumbs combined with cheese and nutmeg.
Add a thin layer of oil to a very large skillet over medium to medium-high heat. When oil is hot, add the first 2 pieces of veal. Cook 3 minutes on each side until evenly golden. Transfer to a serving platter and repeat with remaining veal. This dish is fine served at room temperature. Do not put cooked veal in a warm oven or you will dry it out. Also, do not cover the platter with foil it will trap steam and make the cutlets soggy. The reason this dish is perfect for small dinner parties is because it is very tasty eaten at room temperature and because the sauce is raw and cold. You never have to rush your guests to their seats.
Combine tomatoes, onions, and basil and drizzle with extra-virgin olive oil. Season the raw sauce with coarse salt, to taste. Transfer to a small bowl and set on platter with veal. Garnish platter with lemon wedges.
Top veal with a little squeeze of lemon juice and raw sauce and enjoy.
Recipe courtesy of Rachael Ray
Recipe courtesy of Anne Burrell