Orecchie d’elefante


by Chef Francesco Roccato, Intercontinental Montelucia Resort & Spa


Posted on February 25, 2010 at 10:00 AM

Updated Thursday, Feb 25 at 10:56 AM

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
2  eggs
1 cup flour
Duncan's wild arugula
3 tomatoes
Extra virgin olive oil
PX sherry vinegar
1 Lemon

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.
Buon Appetito!