Ingredients
- 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
Directions
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.
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By mjkirshner
West Palm Bech, FL
on May 23, 2011
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It works great with pork chops, too. I use the loin chops with bone, french the bones and pound them, and it looks like veal chops and tastes as good, at about 1/3 the price. Also panko instead of regular bread crumbs makes it a little lighter.
By aslidback
on November 26, 2010
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Big hit with my family and will be a repeat. Followed recipe as it was and wouldn't change anything. Easy too!
By ironica1_7971693
Forest Hills, NY
on September 10, 2007
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and it was good. I hate veal! I would use red onion instead of yellow and I added lemon to the sauce.
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