Instructions: Pound the meat of the chops 1/2-inch thick between sheets of plastic wrap, being careful not to separate the meat from the bone, pat it dry, and season it with salt and pepper. Dredge the chops in the seasoned flour, shaking off the excess, dip them in the egg, letting the excess drip off, and coat them with the bread crumbs. In a large heavy skillet cook the garlic in the oil and the butter over moderately high heat, stirring, until it is golden and discard it. Saute the chops in the fat, turning them once, for 4 minutes, or until they are golden brown, and transfer them to paper towels to drain.

Make the salad: In a small bowl whisk together the vinegar, mustard, thyme and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a bowl toss the arugula, tomatoes and carrot with the dressing.

Arrange each veal chop on a plate, divide the salad between the plates, and garnish each serving with a lemon wedge.

Yield: 4 servings

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