Breaded Veal Chop With Salad Of Young Greens

• 1 cup bread crumbs
• 3 tablespoons chopped Italian parsley
• 2 tablespoons freshly grated Parmesan cheese
• 1/2 teaspoon kosher salt
• Freshly ground pepper to taste
• 4 veal loin chops, on the bone, pounded
• 1 cup buttermilk
• Olive oil spray
• 2 cloves garlic, peeled and minced
• 2 shallots, peeled and minced
• 1 teaspoon Dijon mustard
• 1 tablespoon white-wine vinegar
• 1 tablespoon olive oil
• Kosher salt and freshly ground pepper to taste
• 5 cups mixed greens, like watercress and Boston lettuce

1. To make the veal, preheat the oven to 450 degrees.
2. Combine the bread crumbs, parsley, Parmesan, salt and pepper in a medium-size bowl.
3. Dip the veal chops into the buttermilk and then coat on both sides with the crumb mixture.
4. Spray a large cast-iron skillet with the olive oil and heat over medium-high heat.
5. Add the veal chops, in batches if necessary, and cook until the crumbs begin to brown, about 3 minutes on each side.
6. Place the chops on a baking sheet, as far apart as possible.
7. Bake until the veal is just cooked through, about 15 to 20 minutes.
8. Meanwhile, to make the salad, whisk together the garlic, shallots, mustard and vinegar.
9. Whisk in the olive oil and season with salt and pepper.
10. Place the greens in a large bowl.
11. Add the vinaigrette and toss to coat.
12. Divide the veal chops and salad among 4 plates and serve immediately.

bread crumbs, italian parsley, parmesan cheese, kosher salt, freshly ground pepper, veal loin chops, buttermilk, olive oil spray, garlic, shallots, mustard, whitewine vinegar, olive oil, kosher salt, mixed greens

Taken from cooking.nytimes.com/recipes/6206 (may not work)