Crispy Veal Chops with Strawberry & Kale Salad

Directions for Strawberry Balsamic Dressing

Blend all of the ingredients together in a blend or food processor until smooth. Transfer to a container and set inside the fridge so the flavors can meld together. 

Directions for Strawberry & Kale Salad

Strip the leaves from the stalks of the kale. Thoroughly wash and spin-dry. Kale is an incredibly dirty leafy green so you may need to wash several times.

Cover your shallots in vinegar and allow to sit for a few minutes. You can add them to your salad just before tossing. 

When you’re ready, combine all of the ingredients in a large salad bowl with a few tablespoons of your dressing. I like to season as I toss the salad so I do not risk overdressing it. You may prefer to use more dressing. This salad will hold for hours but try to serve as soon as you dress it for the best effect.

Directions for Frying the Chops

Set up a breading station with flour, whisked eggs, and Panko breadcrumbs. I like to season the flour with the smoked paprika, onion and garlic powders, and salt. It is important to also season the egg mixture and Panko bread crumbs with a bit of salt. 

Preheat a frying pan of oil to 350-degrees. I like shallow frying chops or cutlets so you will only need about 1-inch of oil. Additionally, I like to preheat my oven to 200-degrees in order keep the chops warm as I fry in batches. 

Pound each chop with a mallet or heavy pan until they are about 1/2-inch thick. Season with kosher salt as well. Then, dip each chop into the flour, eggs, and Panko breadcrumbs. 

Fry chops on each side for 3-4 minutes. They should be golden brown. Remove and immediately salt with more kosher salt or flakey sea salt. If you need more than a few minutes to fry the remaining chops, you can stick them into the warming oven.

Serve the warm chops with your freshly tossed salad and enjoy!