Recipe - Veal Chop Milanese With Tomato And Basil Vinaigrette

4 Veal rib chops
1 cup Flour
3 Eggs
One fourth cup Milk
2 tablespoon Pure olive oil; plus
1/3 cup Pure olive oil; for sauteing
One half teaspoon Salt
One half teaspoon Freshlyground black pepper
1 One half cup Bread crumbs
One fourth cup Chopped Italian parsley
One fourth cup Grated Parmesan cheese
1 lg Beefsteak tomato (abt 3/4
to 1 lb); seeds removed,
And cut into 1/2" dice
8 Basil leaves (8 to 10);
hand shredded
3 tablespoon Fresh lemon juice
One half cup Extravirgin olive oil
Salt; to taste
Freshlyground black pepper;
to taste

Pound the veal (or have the butcher do this ahead of time) to a 1/4inch
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 minced 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. This recipe yields 4 to 6