Ingredients
- For salad:
5 Tbsp extra-virgin olive oil
2 Tbsp fresh lemon juice
3 medium tomatoes, cut into thin wedges
1 small red onion, halved lengthwise, then thinly sliced crosswise (1/2 cup)
10 oz baby arugula (5 cups)
1 cup packed basil leaves, torn into pieces
For veal chops:
6 (3/4- to 1-inch-thick) bone-in rib veal chops (4 to 5 lb; see cooks' note, below)
4 cups fine fresh bread crumbs (from 10 slices firm white sandwich bread)
2/3 cup grated Parmigiano-Reggiano
1 cup olive oil
Description
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