Veal Romana

Recipe Ingredients

4		Veal rib chops, bone-in - (10 to 12 oz ea)
		Creole seasoning
2 cups	125g / 4.4oz	Flour
2 cups	292g / 10oz	Fine dried bread crumbs
2		Eggs - beaten with
2 tablespoons	30ml	Milk
2 tablespoons	30ml	Butter
3 tablespoons	45ml	Olive oil
1/2 lb	227g / 8oz	Baby carrots - peeled, blanched
1/2 lb	227g / 8oz	Small red potatoes - quartered, blanched
4 lbs	1816g / 64oz	Plum tomatoes - cored, seeded, (medium)
		And chopped
1 cup	62g / 2.2oz	Red onion - julienned
2 cups	474ml	Baby arugula - washed, patted dry
		Drizzle of extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Using a sharp knife, butterfly each chop. Cover each chop with a large piece of plastic wrap. Using a meat mallet, pound out each chop, about 1/2-inch thick. Season the chops with Creole seasoning.

In a shallow bowl, season the flour with Creole seasoning. In another shallow bowl, season the bread crumbs with Creole seasoning.

Dredge the veal in the flour. Dip each veal chop in the egg wash, letting the excess drip off. Dredge each chop in the seasoned bread crumbs, coating each chop completely.

In a large saute pan or skillet, heat the butter and 2 tablespoons of the oil. When the oil is hot, pan-fry each chop for about 4 minutes on each side. Remove from the pan and drain the chops on a paper-lined plate. Season the chops with Creole seasoning.

In another saute pan, heat the remaining 1 tablespoon olive oil. Saute blanched carrots and potatoes until tender, about 5 minutes. Season with salt and pepper.

In a mixing bowl, combine the tomatoes, red onion and arugula. Season with a drizzle of oil, salt and pepper. Mix well.

To serve, place the veal in the center of each plate. Spoon some of the tomato mixture on top of the veal. Garnish with parsley. Serve with the vegetables.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C52) - from the TV FOOD - NETWORK

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