La Capricciosa Recipe
Pan fried breaded veal chop toppled with arugula, tomato, and mozzarella salad
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Veal
Tenderize the veal chops using a meat mallet to about 1/2 inch thickness. Season them with salt and pepper.
- 2
Bread the Veal
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs. Dredge each chop in flour, dip into the egg, and then coat with bread crumbs.
- 3
Fry the Veal
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the breaded veal chops. Cook for about 4-5 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
- 4
Make the Salad
In a bowl, combine arugula, halved cherry tomatoes, and cubed fresh mozzarella. Drizzle with balsamic vinegar and toss gently to combine.
- 5
Serve
Place the fried veal chop on a plate, top with the arugula, tomato, and mozzarella salad. Serve immediately.
