4 rib veal chops, pounded to a thin paillard or cutlet with bone still attached
1 cup flour
1/4 cup milk
2 tablespoons pure olive oil plus 1/3 cup for sauteing
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups bread crumbs
1/4 cup chopped Italian parsley
1/4 cup grated Parmesan cheese
1 large beefsteak tomato, about 3/4 to 1 pound, seeds removed and cut into 1/2-inch dice
8 to 10 basil leaves, hand shredded
3 tablespoons fresh lemon juice
1/2 cup extra virgin olive oil
Salt and fresh ground black pepper to taste
Pound the veal (or have the butcher do this ahead of time) to a 1/4-inch thin and broad cutlet, leaving the bone still attached. Set aside while you prepare the breading setup. Put the flour on a dish large enough to dredge the veal on. Combine the eggs, milk, 2 tablespoons olive oil and salt and pepper in a large bowl or dish with sides high enough to hold the liquid and veal chops.
Next, combine the bread crumbs, parsley and Parmesan cheese in a large flat casserole so that the process of breading may be kept neat and tidy.
Make the tomato vinaigrette by combining the diced tomato with the shredded basil leaves in a bowl. Stir in the lemon juice, whisk in the oil and season with salt and pepper. Set aside.
Heat the 1/3 cup olive oil in a large saute pan over medium heat. Cook the veal cutlets one at a time, or if they are small enough and your pan is large enough, two at a time. As you saute the veal, brown one side and keep the veal warm in a 250 degree oven while the rest are cooked. Serve the veal with a generous spoonful of the Tomato Basil Vinaigrette over the top.
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