Italian Recipes - Veal Chops Milanese-Style

Ingredients     

• 2 8-ounce boneless veal loin chops or 1 pound pork tenderloin

• 4 eggs

• 1 cup all-purpose flour

• 1 teaspoon salt

• 1/4 teaspoon black pepper

• 1 cup fine dry bread crumbs

• 3 tablespoons olive oil

• 1 teaspoon olive oil

• 2 cloves garlic, minced

• 5-ounce package baby arugula or fresh baby spinach (about 6 cups)

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Method:

1. Cut veal chops in half. Place each half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound meat lightly to an even 1/4-inch thickness.

2. Remove plastic wrap. (If using pork tenderloin, cut tenderloin into 8 pieces and pound, cut sides up, as directed for veal.)

3. In a shallow dish beat eggs with a fork. In another shallow dish combine flour, salt, and pepper. Place bread crumbs in a third shallow dish. Dip chops in eggs, then in flour mixture, and then in bread crumbs to coat.

4. In a 12-inch skillet heat the 3 tablespoons olive oil over medium heat. Cook chops, half at a time, in hot oil for 4 to 6 minutes or until golden brown, turning once. (If necessary, add more oil during cooking.) Transfer chops to a serving platter; cover and keep warm.

5. In the same skillet heat the 1 teaspoon olive oil over medium heat. Add garlic; cook and stir for 30 seconds. Add arugula; cook and stir about 1 minute or just until wilted. Spoon arugula on top of chops.