Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen - Michael Symon, Michael Ruhlman

Review
From Michael Symon's Live to Cook: Veal Chop Milanese with Arugula Salad

This is a very simple dish to make and is also one that works with all sorts of different meats, such as chicken, pork, beef, and most game. It makes a great late lunch or early dinner in the summertime when tomatoes and arugula are bountiful. The thing I love about it is you get some great texture from the standard breading, and the arugula salad keeps things light and flavorful. -- Michael Symon

Ingredients

4 bone-in veal chops, each 12 ounces
2 cups all-purpose flour
4 large eggs
2 cups panko bread crumbs
1/2 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper
1/4 cup olive oil
2 tablespoons unsalted butter
1 garlic clove, minced
Juice of 1 lemon
1/4 cup extra-virgin olive oil
1 red onion, thinly sliced
3 cups arugula
1 cup grape tomatoes, halved
12 fresh basil leaves
(Serves four)

Directions

Put the veal chops on a cutting board and cover them with a large piece of plastic wrap. With a meat mallet, pound the meat to 1/4 inch thick.

Set up a breading station: In three separate bowls put the flour, eggs, and bread crumbs. Lightly whisk the eggs. Stir the Parmesan into the bread crumbs.

Season the veal chops liberally with salt and pepper. Dredge them in flour and shake off the excess, then dip them in egg, and then in bread crumbs to coat.

Heat a large sauté pan over medium heat and add the olive oil and butter. When the fat is hot add the veal chops and cook until golden brown, 4 to 6 minutes per side. Remove to paper towels to drain until ready to serve.

In a large mixing bowl combine the garlic, lemon juice, and 1 teaspoon salt. Whisk in the extra-virgin olive oil. Add the onion, toss to coat evenly, and let marinate for 10 minutes.

Add the arugula, tomatoes, and basil to the dressing and gently toss together.

To serve, place a veal chop in the center of each plate and top with salad.

Michael Symon's 5 in 5: 5 Fresh Ingredients + 5 Minutes = 120 Fantastic Dinners - Michael Symon

Cohost of The Chew and Food Network Iron Chef Michael Symon shares 120 superfast easy recipes for busy cooks--perfect for weeknights.

Michael Symon, Cleveland, OH

America’s favorite heartthrob chef on daytime television just happens to reign as a badass Iron Chef as well. Symon is the owner and executive chef of Lola and Lolita in Cleveland, OH, B Spot Burgers, with various locations in Ohio, and Roast in Detroit, MI. Plus, he recently won the first ever Iron Chef Tournament of Champions, making him—literally—the top chef of them all. With a laugh that’s contagious, delicious eats, and a big heart, this chef is definitely one to keep watching.

Date-night dinner: Grilled brick chicken with salsa verde and a shaved vegetable salad.

Favorite way to sweat: On the elliptical machine.

Food splurge: B Spot Burgers' Fat Doug Burger and Apple Bacon Milkshake.