Recipe - Veal Chop Schnitzel With Arugula Salad

4 By 1inch thick veal rib
chops; frenched
Flour seasoned with salt and
pepper for
; dredging
2 lg Eggs; beaten lightly
1 One half cup Fine fresh bread crumbs
2 lg Garlic cloves; quartered
One half cup Vegetable oil
2 tablespoon Unsalted butter

ARUGULA SALAD
2 tablespoon White wine vinegar
2 teaspoon Dijon style mustard
One fourth teaspoon Dried thyme; crumbled
Salt and pepper
4 tablespoon Olive oil
4 cup Loosely packed arugula or
watercress; washed well and
; sprigs, spun drive
8 Cherry tomatoes; quartered
2 tablespoon Grated carrot
4 Lemon wedges for garnish

Pound the meat of the chops 1/2inch thick between sheets of plastic wrap,
being careful not to separate the meat from the bone, pat it dry, and
season it with salt and pepper. Dredge the chops in the seasoned flour,
shaking off the excess, dip them in the egg, letting the excess drip off,
and coat them with the bread crumbs. In a large heavy skillet cook the
garlic in the oil and the butter over moderately high heat, stirring, until
it is golden and discard it. Saute the chops in the fat, turning them once,
for 4 minutes, or until they are golden brown, and transfer them to paper
towels to drain.

Make the salad: In a small bowl whisk together the vinegar, mustard, thyme
and salt and pepper to taste, add the oil in a stream, whisking, and whisk
the dressing until it is emulsified. In a bowl toss the arugula, tomatoes
and carrot with the dressing.

Arrange each veal chop on a plate, divide the salad between the plates, and
garnish each serving with a lemon wedge.

Yield: 4