Veal Chops (the size of elephant ears)
Orecchi di Elefante

Serves: 4

4 12 ounce veal rib chops
4 extra-large eggs, lightly beaten
pinch of salt
2 cups unseasoned fine bread crumbs (preferably homemade)
3 medium-sized cloves garlic (peeled and chopped very fine)
handful Italian parsley leaves, chopped fine
salt and freshly ground black pepper
extra virgin olive oil

¼ pound baby Arugula
½ pound fresh ripe tomatoes
1 small red onion
6 radishes
3 tablespoons extra virgin olive oil
1 tablespoon fresh squeezed lemon juice
freshly ground black pepper

Remove all meat from the rib leading up to the main eye of the rib. This is called Frenching.
Butterfly the rib eye and pound till very thin.
Season eggs lightly with salt.
Soak the chops in the eggs for 30 minutes.
Mix breadcrumbs with the garlic and parsley in a mixing bowl.
Season with salt and pepper.
Meanwhile, peel, halve and slice the red onion thin.
Soak in a bowl of cold water for 30 minutes.
Wash tomatoes, cut them in half and scoop out the seeds and soft pulp leaving only the flesh.
Cut into ½ inch cubes and place them in a mixing bowl.
Wash arugula, remove any large stems, spin dry and add to the bowl with the tomatoes.
Wash the radishes, trim ends and slice into thin rounds.
Add to the arugula and tomatoes and place bowl into the refrigerator.
Pre heat oven to 325º.
Heat enough olive oil to cover the bottom of a large 12-14 inch nonstick skillet, over medium heat.
While the oil is heating, remove 2 chops from the eggs and bread each chop very well, on both sides.
Fry the chops, turning only once until lightly golden on both sides, about 2-3 minutes on each side.
Transfer to a small sheet pan and dab chops with paper towels to remove excess fat.
Discard oil in pan, wipe clean and repeat with other two chops.
Place the sheet pan with the four chops in the oven for 5-6 minutes to finish cooking around the bone.
Meanwhile, while chops are in the oven, drain onions and lightly squeeze dry.
Add onions to the arugula salad.
Add olive oil, salt and pepper and toss.
Add lemon juice and toss again.
Remove chops from the oven.
Divide chops on 4 plates.
Mound salad on top of each chop and serve.

Wine Recommendation:
Bolla Colforte Merlot IGT Special Reserve or Merlot
To learn more about Bolla Wines of Italy visit
Live passionately, but drink responsibly.



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