Toss washed cherry tomatoes in a pinch of olive oil, and season with salt and pepper. Place in preheated oven and bake for 15-20 minutes, add balsamic glaze and mix gently, return to oven and bake for an additional 5-7 minutes or until tomatoes start to get sticky. Remove from oven and allow to cool, add chiffonade basil and additional seasoning if needed. Set aside for service.
Pre-heat large skillet over medium heat. Combine Parmesan Reggiano, breadcrumbs, pinch of pepper and chopped sage in bowl and mix well.
Pat veal chop dry with paper towel, gently pound veal chop (leaving the bone in) with the flat side of a meat tenderizer to a half inch thickness, season with salt and pepper. Spread mayonnaise liberally on all sides of veal chop, dredge in parmesan-breadcrumb mixture and pat down to coat the veal.
Place remainder of oil in skillet and carefully add coated veal chops to the pan. Be gentle as the mayonnaise breadcrumb mixture will rub off easily. Cook over medium heat until golden brown on bottom, gently flip veal chop being careful with the breading. Immediately place pan with veal chops into oven and continue cooking for 6-8 minutes. Remove from oven and allow to rest for 3-4 minutes.
Transfer veal chop to serving plate, top with roasted tomato-balsamic mixture.
Ingredients
2 12 oz Piancone Epicureo® Veal Rib Chop
3 tbsp West Creek Whole Egg Mayonnaise
3 tbsp Piancone® Parmesan Reggiano, grated
1 cup Asian Pride® Panko Crumbs
1 tsp Peak Fresh Produce® Sage, chopped
1/4 cup Piancone® Oil, Olive, Extra Virgin
1 1/2 cups Peak Fresh Produce® Tomato(es), Cherry
2 tsp Piancone® Balsamic Vinegar Glaze
2 tsp Peak Fresh Produce® Basil, chiffonade
salt and pepper, to taste
Chef David McGurn - Executive Chef, Performance Foodservice - Springfield
