Ingredients:
1 Rack of Veal
Veal scraps
Rosa Olive Oil
Rosa Extra Virgin Olive Oil
Celery, Carrots, Potatoes
Rosa Seasoned Bread Crumbs
Flour
Eggs
Milk
White Wine
Rosa Artichokes
Rosa Roasted Red Peppers
Rosa olives
Rosa Capers
Parsley
Lemon
Mustard
Reggiano cheese
7 tblsp of veal stock
Salt & Pepper

Method:
Pour Rosa Olive Oil into hot pan, sear off veal scraps, season with salt and pepper. Chop vegetables large not fine. After veal is seared add vegetables.

Take veal chop and pound with mallet to flatten the meat by the bone. Season both sides with salt and pepper. Crack 3 eggs into a bowl and add a little milk to create your egg wash.  Dredge the veal chop in flour, and then dip it into the egg wash. Place the chop into Rosa Seasoned Bread Crumbs and cover until evenly coated. Add Olive oil to a pan and place the veal chop. Cook for 2-3 minutes on each side and then place the chop into the oven for 4 minutes to finish.

Create a salad using a mixture of Rosa’s artichokes, roasted peppers, olives, parsley, and capers finish with fresh squeezed lemon.

Pour white wine and veal stock into veggie and veal scrap mix and add some rosemary and thyme. Let the sauce cook for 45 minutes. Strain the sauce through a china cap or strainer.  Whisk in some mustard, and then bring up to a boil.