Veal Chop with Summer Salad

Although this recipe has all the marks of being one of the great new entrées, it’s actually a classic. We love these chops coated in Parmesan and bread crumbs, sautéed quickly, and topped with a crisp, cool salad of arugula, ripe tomatoes, and red onions. The counterpoints of cool and hot, crispy and moist, fresh and tart, work wonderfully. You can prepare the salad ingredients ahead of time, then coat the veal chops and sauté them at the last minute.