Pound veal scallops, three per person, between sheets of waxed paper. Salt and pepper them.
To bread them, pat each in a bowl of bread crumbs (or, for first layer, flour), turning to cover each side. Then dip to cover in 2 beaten eggs. Then, pat each side in bowl of bread crumbs. Place on waxed paper for about 15 minutes to dry.
Prepare salad, preferably mesclun with cherry tomatoes. Coat with a vinaigrette dressing of olive oil, Balsamic vinegar, Dijon mustard, salt, and pepper.
Heat olive oil in a big pan. Fry the cutlets on high heat about three minutes on each side. They should be golden brown but not burned.
Cover with salad.
Laurent's Longed-For Luxurious Veal Chops
2 TBS olive oil
2 loin veal chops
1TB unsalted butter
6 fresh sage leaves
Preheat oven to 400 degrees.
Heat 2TBS olive oil in a skillet over high heat. Season the veal chops and place them in the pan. Cook over high heat til very golden brown, about five minutes on each side. Put the chops in a Pyrex dish and place in oven.
Pour off the oil from the skillet. Add the butter and sage and cook two minutes, scraping up browned bits from bottom of pan. You may want to add a little water or red wine. Take the chops out of the oven, pour the sauce on top, and serve immediately.
Served 10/1/97 with quinoa made with sunflower seeds, also sauteed crimini mushrooms. Coppola Rosso to drink.