Veal with Tomato and Arugula Salad
Instructions:
Crispy veal cutlets topped with a zesty salad offer a mouthwatering combination of contrasting colors, flavors, and textures—perfect for a late supper. 2 teaspoons fresh lemon juice 6 tablespoons olive oil 1 teaspoon salt 3â„4 teaspoon ground black pepper 1 large tomato (12 ounces), coarsely chopped 1 cup loosely packed basil leaves 1â„4 cup coarsely chopped red onion 1 pound veal cutlets 2 large eggs 1â„2 cup all-purpose flour 1 cup plain dried bread crumbs 1 bunch arugula (10 ounces), trimmed
- In medium bowl, combine lemon juice, 2 tablespoons oil, 1â„2 teaspoon salt, and 1â„4 teaspoon pepper. Stir in tomato, basil, and onion; set aside.
- Place cutlets between two sheets of plastic wrap or waxed paper. With meat mallet or rolling pin, pound cutlets to 1â„8-inch thickness.
- In pie plate, beat eggs with remaining 1â„2 teaspoon each salt and pepper. Place flour on waxed paper; place bread crumbs on separate sheet of waxed paper. Coat cutlets in flour, dip in egg mixture, and then coat evenly in bread crumbs.
- In nonstick 12-inch skillet, heat 2 tablespoons oil over medium-high heat until very hot. Add half of cutlets and cook about 3 minutes per side. Using tongs, transfer to platter large enough to hold cutlets in single layer; keep warm. Repeat with remaining 2 tablespoons oil and remaining veal.
- To serve, add arugula to tomato mixture and toss to combine. Spoon on top of hot veal.
- Makes 4 maindish servings.
- Prep: 20 minutes
- Cook: 10 minutes