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

  1. 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.
  2. 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