Veal Milanese

Description: Breaded veal topped with a tomato basil sauce. Can also be made with pork chops. Yield: 4 Servings

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Tomato Basil Sauce

Qty	Unit	Ingredient
2		Roma Tomatoes (Chopped)
1/2	c.	Shallot (Chopped)
		Black Pepper
2	Tbsp.	Fresh Basil (Chopped)
		Extra Virgin Olive Oil
1	Tbsp.	Lemon Juice
		Kosher Salt

Directions:

1. Comibine all ingredients
2. Refrigerate until ready to serve

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Veal

Qty	Unit	Ingredient
4		Veal Chops
		Kosher Salt
		Black Pepper
1	c.	Flour
1		Egg
2	Tbsp.	Milk
1	c.	Bread Crumbs
1/2	c.	Parmesan Cheese (Grated)
1/2	tsp.	Ground Nutmeg
		Olive Oil (for pan frying)

Directions:

1. Pound veal chops to about 1/4 inch thickness
2. Season with salt and pepper
3. Whisk together eggs and milk
4. Combine bread crumbs, cheese, and nutmeg
5. Bread veal by dredging veal in flour, then dipping in egg mixture, and coating in the breadcrumb mixture
6. Pan fry breaded veal until cooked through
7. Serve with tomato basil sauce