Crispy Milanese Veal Chop topped with rich Béarnaise sauce and a fresh Arugula Salad 🍽️🇮🇹✨ Elevate your dining experience with this delicious combo! Perfect for a special dinner at home. Ingredients: For the Milanese Veal Chop: 1 veal chop Flour as needed 1 egg, beaten Breadcrumbs as needed Salt to taste Pepper to taste Clarified butter as needed For the Béarnaise Sauce: 3 egg yolks 1/2 onion, minced 2 tablespoons vinegar Salt to taste Pepper to taste 7 tablespoons butter (100 g) For the Arugula Salad: Washed arugula 6 cherry tomatoes, quartered 1/2 handful of Parmesan shavings Salt to taste Pepper to taste Juice of 1/2 lemon Extra virgin olive oil as needed Instructions: Prepare the Béarnaise Sauce: Cook the minced onion with 2 tablespoons of vinegar over low heat until the liquid reduces. In a heatproof bowl, whisk 3 egg yolks and add the onion-vinegar reduction. Place the bowl over a pot of boiling water (double boiler) and continue to whisk. Slowly add 7 tablespoons (100 g) of melted butter, whisking continuously until the sauce thickens. Season with salt and pepper. Prepare the Milanese Veal Chop: Pound the veal chop until thin. Season with salt and pepper. Dredge the veal chop in flour, then dip in the beaten egg, and coat with breadcrumbs. Cook the veal chop in clarified butter for 7 minutes per side until golden brown. Prepare the Arugula Salad: Toss the arugula with the quartered cherry tomatoes. Add Parmesan shavings. Season with salt, pepper, lemon juice, and a drizzle of extra virgin olive oil. Serve: Plate the Milanese veal chop and top with Béarnaise sauce. Serve the arugula salad on the side. - @giallolovesitaly