Pat LaFriedas Veal Milanese

• 1 medium shallot, minced
• 2 tablespoons fresh lemon juice
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon kosher salt
• 1/4 cup extra virgin olive oil
• 1/4 teaspoon freshly ground black pepper
• 10 ounces breadsticks
• 2/3 cup fresh flat leaf parsley leaves, finely chopped
• 1 large clove garlic, minced
• 5 large eggs
• 1/4 cup whole milk
• 1 1/2 cups all purpose flour
• 4 veal-end chops (about 3/4-pound each), pounded 1/4-inch thick
• Kosher salt and freshly ground black pepper
• extra virgin olive oil for shallow frying
• 5 ounces baby arugula or baby mixed greens (about 4 big handfuls)
• 1 pint grape tomatoes, halved
• kosher salt
• 3 lemons, halved, for serving

1. In a bowl, combine the shallot, lemon juice, vinegar and salt and set aside for at least 10 minutes.
2. Stir in the oil and pepper and refrigerate the vinaigrette until you're ready to use it, or for up to 2 days.

shallot, lemon juice, balsamic vinegar, kosher salt, extra virgin olive oil, freshly ground black pepper, breadsticks, flat leaf parsley, clove garlic, eggs, milk, flour, vealend chops, kosher salt, extra virgin olive oil, arugula, grape tomatoes, kosher salt, lemons

Taken from www.foodrepublic.com/recipes/pat-lafriedas-veal-milanese-recipe/ (may not work)