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6 (7 oz.) veal chops, well trimmed, bone clean
4 oz. flour
6 oz. bread crumbs
2 eggs, beaten
3 bundles Arugula salad
9 oz. vinaigrette or Italian dressing
1 lg. tomato, peeled, seeded and cut into strips 1 inch long
1 lemon
Salt and pepper to taste
Oil and butter for sauteing

Pound trimmed veal chop fairly thin. Season with salt and pepper. Dip in flour, then in eggwash and finally in bread crumbs. Trim stems of Arugula salad. Wash in cold water. Drain Arugula well.

Heat oil in large frying pan. Saute veal chops quickly on either side, then add some butter and reduce heat. Cook no longer than a total of 3-4 minutes on either side. Repeat for second batch of veal chops, but be sure there are no crumbs left from 1 batch as they would burn in the hot oil. Keep first batch warm in preheated oven.

When ready for serving, arrange veal chop on preheated dinner plate and top with foaming butter. Toss Arugula salad in dressing and arrange on top of chop, flowing over onto plate (do not cover the chop totally). Garnish Arugula with sliced tomatoes. Serve with a lemon slice or wedge. Serves 6.

(Lombardi's Restaurant, Dallas, TX)

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