Easy Italian Recipes

 MAKES 4 SERVINGS

- 4 thin veal rib chops
- Sea salt and freshly ground pepper
- 2 eggs
- 1 cup (4 oz/125 g) plain fine dried bread crumbs
- 4 tablespoons (2 oz/60 g) unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 cups (2 oz/60 g) arugula (rocket), tough stems removed
- Lemon wedges for garnish

A no-frills salad of peppery arugula dressed with a fruity olive oil is the perfect complement to the buttery, crisp-fried veal chops. If your frying pan is not large enough to hold ali of the chops at one time, cook them two at a time, or use two pans. Pork chops are delicious prepared the same way.

One at a time, piace the veal chops between 2 sheets of plastic wrap and pound gently with a meat pounder, avoiding the bones, until about 1/4 inch (6 mm) thick. Season the chops on both sides with salt and pepper. In a shallow bowl, beat the eggs until blended. Spread the bread crumbs on a plate. One at a time, dip the chops in the egg, coating completely, and then in the bread crumbs. With your fingertips, pat the crumbs into the chops to help them adhere. Place on a rack to dry for 10 minutes.

In a large frying pan over medium heat, melt the butter with 1 tablespoon oil. Add the chops and cook, turning once, until browned and crisp on the exterior yet stili pink at the center when tested with a knife, about 6 minutes total.

Meanwhile, in a bowl, toss the arugula with the remaining 1 tablespoon oil. Season with salt and pepper and toss again. Set aside.
Transfer the chops to warmed plates, divide the arugula among the plates, and garnish with the lemon wedges.

Serve at once.

Buon appetito !