4  veal chops, trimmed of fat, clean bone

1 C flour

2 large eggs

2 C panko breadcrumbs

1/2 C Parmesan cheese, grated

Sea salt & pepper

1 C olive oil

2 T unsalted butter


2 bundles Arugula Salad

10 oz. vinaigrette or olive oil & balsamic vinegar

2 med. tomato, cut into wedges

1 grilled red pepper, sliced

Blue cheese crumbles for topping of Salad

Pound veal chop about 1/2 inch thin in side of plastic bag.  Season with salt and pepper.   Place flour, eggs (beaten), and panko mixed with cheese in separate plates.  Salt and pepper each component slightly.  Dip chop in flour (shake of excess), then egg-wash, and finally in panko & cheese mixture.   Set aside.

Heat large saute pan over medium heat, add olive oil and butter.  When hot, brown chops on both sides (about 3 minutes per side).  Remove to paper tower-lined pan and place in warm oven (170 degrees) until ready to serve.


In large bowl, toss arugula & tomatoes with vinaigrette or olive oil & balsamic vinegar.  Add salt & pepper to taste.


Place veal chop on plate, top with arugula salad.  Add strips of grilled red bell pepper (cut in half) and a T of blue cheese crumbles.

Suggested side:  Rosemary roasted potatoes