Ingredients
The veal:
- 1 cup bread crumbs
- 3 tablespoons chopped Italian parsley
- 2 tablespoons freshly grated Parmesan cheese
- ½ teaspoon kosher salt
- Freshly ground pepper to taste
- 4 veal loin chops, on the bone, pounded
- 1 cup buttermilk
- Olive oil spray
The salad:
- 2 cloves garlic, peeled and minced
- 2 shallots, peeled and minced
- 1 teaspoon Dijon mustard
- 1 tablespoon white-wine vinegar
- 1 tablespoon olive oil
- Kosher salt and freshly ground pepper to taste
- 5 cups mixed greens, like watercress and Boston lettuce
- Nutritional Information
Nutritional analysis per serving (4 servings)
1628 calories; 88 grams fat; 30 grams saturated fat; 3 grams trans fat; 42 grams monounsaturated fat; 4 grams polyunsaturated fat; 29 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 168 grams protein; 473 milligrams cholesterol; 1514 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- To make the veal, preheat the oven to 450 degrees. Combine the bread crumbs, parsley, Parmesan, salt and pepper in a medium-size bowl. Dip the veal chops into the buttermilk and then coat on both sides with the crumb mixture. Spray a large cast-iron skillet with the olive oil and heat over medium-high heat. Add the veal chops, in batches if necessary, and cook until the crumbs begin to brown, about 3 minutes on each side. Place the chops on a baking sheet, as far apart as possible. Bake until the veal is just cooked through, about 15 to 20 minutes.
- Meanwhile, to make the salad, whisk together the garlic, shallots, mustard and vinegar. Whisk in the olive oil and season with salt and pepper. Place the greens in a large bowl. Add the vinaigrette and toss to coat. Divide the veal chops and salad among 4 plates and serve immediately.
30 minutes
Dining and Cooking