2 large eggs
4 (12-ounce) bone-in veal chops
1 cup milk
2 tablespoons plus 2 teaspoons Essence, recipe follows
1 cup bleached all-purpose flour
1/2 cup clarified butter
1 bunch arugula, stemmed, washed, patted dry, and chopped (about 1 1/2 cups)
1 cup fine dried bread crumbs
4 ripe plum tomatoes (about 1 1/4 pounds), cored and chopped
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 lemon, cut into 4 wedges
1 tablespoon dried thyme
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
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