Veal Milanese

1 veal chop per person pounded thin (or use the veal made for scallopini)
(I have also used pork and chicken making this dish)
2 ripe tomatoes chopped coarsely
3 cups baby arugula, torn or chopped into bite sized pieces
1/2 chopped red pepper
1-2T good extra virgin olive oil
1t balsamic vinegar
sprinkle of dried garlic either granules or chunks
coarse salt
fresh ground pepper

brush a small amount of olive oil on both sides of the veal. Sprinkle with the garlic and some salt and pepper.

Chop tomatoes, arugula and red pepper and place in a bowl. Drizzle olive oil and balsamic vinegar over and sprinkle with salt and pepper. Toss with tongs, set aside.

Heat grill pan or large skillet, add veal. Cook for about 3 minutes per side, flipping once. Make sure it is not still pink inside.

Put veal on individual plates, top with salad. Serve with a nice wine and fresh bread.