1 veal chop bone in (split veal chop on half, then pounded to a thickness of 1/4 in)
1/4 cup bread crumbs
1/2 tsp. salt
1 cup flour
Duncan's wild arugula
Extra virgin olive oil
PX sherry vinegar
A large platter
Dip the veal chop in flour, than eggs, then transfer to bread crumbs and coat completely with crumbs. Set aside.
In a frying pan, heat the olive oil over medium-high heat. Add the veal chop and cook, turning once, until the bread crumbs turn into a deep golden brown color and crispy, 5 to 6 minutes.
In a bowl, combine fresh wild arugula and the tomatoes. Drizzle the salad with 3 tbsp. EVO oil and the PX sherry vinegar. Season with salt.
Present the dish on a large platter and serve family style.