Veal Chop Milanese

with Wisconsin Fresh Mozzarella

Start the salad: In mixing bowl, combine garlic, balsamic vinegar and salt. Slowly whisk in extra virgin olive oil. Add onion, toss to coat evenly and set aside to marinate 10 minutes.

Make the chops: While onions marinate, place veal chops on cutting board; cover with large pieces of plastic wrap. Pound chops with meat mallet to 1/4-inch thickness. Place flour, eggs and breadcrumbs in three separate bowls wide enough to accommodate the chops. Lightly whisk eggs. Stir 3/4 cup Parmesan cheese into breadcrumbs. Season chops with salt and pepper. Dredge chops in flour, shaking off excess. Dip chops in egg and then in breadcrumbs to uniformly coat.

Heat large sauté pan over medium and add olive oil and butter. When oil is hot, brown chops in pan until golden, about 3 minutes per side. Remove to paper towel-lined plate and set aside.

Finish the salad: In large bowl, toss grape tomatoes, Fresh Mozzarella cheese, salt and pepper to taste, arugula and basil. Add reserved vinaigrette and toss. Place veal chop in center of each plate and top with serving of salad. Sprinkle Parmesan cheese over. Serve immediately.