4 long bone veal rib chops (1-inch-plus thick )
Ground black pepper
4 eggs (whites only )
¼ cup milk, beaten lightly
1 bunch fresh Italian parsley, finely chopped
Extra-virgin olive oil
With carving knife, carefully remove most of the fat from each veal chop. Pound each chop to a thickness of ¼ inch and season both sides with salt and pepper Lightly dust both sides of chops with flour; shake off excess. In a bowl, mix Panko crumbs and chopped parsley. (Option: Add shredded parmesan to the bread crumb and parsley mixture, or press shredded parmesan into both sides of veal once they are dredged in the panko mix.) Dip chop in beaten egg whites/milk and dredge in Panko mixture, pressing crumbs into both sides. Place Panko-coated chops on tray, cover and refrigerate 1 to 4 hours.
Remove chops from refrigerator. Preheat oven to 475 degrees. Lightly oil pan with olive oil. Place chops on pan and place pan on middle oven shelf. (Option: Sear the veal chops in olive oil over medium-high heat for 2-3 minutes on each side or until golden brown. This gave the parmesan version a very nice crust!)
Cook until golden brown, turning once or about 10 minutes per side. Can broil quickly if needed to complete browning. Remove from oven and place each chop on individual plates.
Pinch hot red pepper flakes
½ tablespoon sugar
1 clove garlic, finely chopped
2 tablespoons lemon juice
1 tablespoon grated lemon zest
8 cups arugula leaves
2 large heirloom tomatoes, cut into quarters or if not in season, use sweet cherry tomatoes
Optional: 4 sun dried tomatoes, finely diced
1 English cucumber, cut lengthwise into quarters, remove seeds, chop into ¼-inch pieces
12 Kalamata olives, slice each into thirds
3 green onions, very thinly sliced
Fresh mozzarella, cut into ½-inch squares
4 tablespoons balsamic vinegar
¼ cup Merry Edwards Klopp Ranch Pinot Noir
1 bunch fresh basil, rolled and sliced
Optional: 2 leaves fresh mint, rolled and thinly sliced
In a large bowl, combine the tomatoes, cucumber, olives, green onions, garlic, fresh basil and mozzarella cheese. Drizzle with extra-virgin olive oil. Add lemon juice, lemon zest, sugar and red pepper flakes, and toss gently. Add balsamic vinegar and wine and gently toss. Salt & pepper to taste.
Let sit for up to 2 hours – gently toss once in a while.
Mound a quarter of the arugula alongside each chop. Place the chopped salad on top of arugula. Serve with Merry Edwards Klopp Ranch Pinot Noir … and enjoy the marriage.