Lombatina di Vitello 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
Cooking Instructions
Prepare the Veal Chops
Season the veal chops with salt and black pepper on both sides.
Bread the Veal
Dredge each chop in flour, shaking off the excess. Dip in beaten eggs, then coat with breadcrumbs, pressing down to adhere.
Fry the Veal
In a large skillet, heat olive oil over medium-high heat. Add the breaded veal chops and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from skillet and let rest.
Prepare the Salad
In a bowl, combine arugula, halved cherry tomatoes, and diced mozzarella. Drizzle with balsamic vinegar, and toss to combine.
Serve
Place the fried veal chops on a plate and top with the arugula, tomato, and mozzarella salad. Serve immediately.
