Instructions:
This dish is usually prepared with breaded cutlets fried in a large amount of oil. To lighten it up, we sautéed the veal with no coating in just a film of oil. Even without the richness of extra calories, however, this dish is delicious! Try it with turkey or chicken cutlets, too. - 1 tablespoon minced shallot
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 3â„4 teaspoon salt
- 1â„2 teaspoon ground black pepper
- 1 pound veal cutlets
- 1 bag (5 ounces) baby arugula or 2 small bunches (3 to 4 ounces each) arugula, tough stems trimmed and leaves coarsely chopped
- 1 cup grape tomatoes, each cut in half
- 1â„2 ounce Parmesan-cheese shavings
- In large bowl, whisk shallot, vinegar, 2 teaspoons oil, 1â„4 teaspoon salt, and 1â„4 teaspoon pepper until blended; set aside.
- If veal cutlets are large, cut each crosswise in half. If necessary, with meat mallet or with rolling pin, between two sheets of plastic wrap or waxed paper, pound cutlets to even 1â„8-inch thickness.
- In nonstick 12-inch skillet, heat 1â„2 teaspoon oil over medium-high heat until very hot. Add half of cutlets; sprinkle with 1â„4 teaspoon salt and 1â„8 teaspoon pepper and cook, turning once, until cutlets just lose their pink color throughout, about 2 minutes. Transfer cutlets to warm platter. Repeat with remaining cutlets, remaining 1â„2 teaspoon oil, remaining 1â„4 teaspoon salt, and remaining 1â„8 teaspoon pepper.
- Add arugula and tomatoes to dressing in bowl and toss until evenly coated. To serve, spoon salad over cutlets on platter and top with Parmesan shavings.
Makes 4 main-dish servings.
Prep: 20 minutes Cook: 8 minutes
