Recipe - Veal Romana

4 Veal rib chops; bonein, 10
to 12
; ounces each
Creole seasoning
2 cup Flour
2 cup Fine dried bread crumbs
2 Eggs beaten with 2
tablespoons milk
2 tablespoon Butter
3 tablespoon Olive oil
One half pound Baby carrots; peeled and
blanched
One half pound Small red potatoes;
quartered and
; blanched
4 md Plum tomatoes; cored, seeded
and
; chopped
1 cup Red onion; julienned
2 cup Baby arugula; washed and
patted
; dry
Drizzle of extravirgin
olive oil
Salt
Freshly ground black pepper

Using a sharp knife, butterfly each chop. Cover each chop with a large
piece of plastic wrap. Using a meat mallet, pound out each chop, about
1/2inch thick. Season the chops with Creole seasoning. In a shallow bowl,
season the flour with Creole seasoning. In another shallow bowl, season the
bread crumbs with Creole seasoning.

Dredge the veal in the flour. Dip each veal chop in the egg wash, letting
the excess drip off. Dredge each chop in the seasoned bread crumbs, coating
each chop completely.

In a large saute pan or skillet, heat the butter and 2 tablespoons of the
oil. When the oil is hot, panfry each chop for about 4 minutes on each
side. Remove from the pan and drain the chop on a paperlined plate. Season
the chops with Creole seasoning. In another saute pan, heat the remaining 1
tablespoon olive oil. Saute blanched carrots and potatoes until tender,
about 5 minutes. Season with salt and pepper.

In a mixing bowl, combine the tomatoes, red onion and arugula. Season with
a drizzle of oil, salt and pepper. Mix well. To serve, place the veal in
the center of each plate. Spoon some of the tomato mixture on top of the
veal. Garnish with parsley.

Yield: 4