Over a thick cutting board place the veal chop between two sheets of plastic wrap. Using the flat side of meat tenderizer, carefully pound out the veal to make the chop about ¼ inch thick. Once thinned out, discard plastic wrap and place the veal chop on a wire rack.

Setup your breading station with three large baking dishes in this order: AP flour, beaten eggs with water, and panko breadcrumbs with fresh parsley.

Season both sides of your veal chop with Kosher salt and ground pepper, then move down your breading station ensuring you coat each side evenly with flour, egg wash, and seasoned panko breadcrumbs. Place the breaded veal chop back onto the wire rack.

Heat a large skillet and with your avocado oil over a medium flame. Once hot, add your breaded veal chop, basting the oil periodically and allowing the crust to gently turn golden. Add your vegan parve non-dairy butter to the pan and continue to baste. Flip your veal chop when the crust on one side is golden. Remove your veal chop when both sides are golden. Allow to rest on your wire rack.

Prepare the salad by combining sliced radish, halved cherry tomatoes, and baby arugula. Dress with lemon juice, extra virgin olive oil, a pinch of Kosher salt and ground pepper.