• 4servings
  • 20minutes
  • 538calories

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Ingredients Jump to Instructions ↓

  1. 2 teaspoon(s) fresh lemon juice

  2. 6 tablespoon(s) olive oil

  3. 1 teaspoon(s) salt

  4. 3/4 teaspoon(s) ground black pepper

  5. 1 large (12 ounces) tomato , coarsely chopped

  6. 1 cup(s) (loosely packed) basil leaves

  7. 1/4 cup(s) red onion , coarsely chopped

  8. 1 pound(s) veal cutlets

  9. 2 large eggs

  10. 1/2 cup(s) all-purpose flour

  11. 1 cup(s) plain dried bread crumbs

  12. 1 bunch(es) (10 ounces) arugula , trimmed

Instructions Jump to Ingredients ↑

  1. In medium bowl, combine lemon juice, 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in tomato, basil, and onion; set aside.

  2. With meat mallet, or between two sheets of plastic wrap or waxed paper with rolling pin, pound cutlets to 1/8-inch thickness. In pie plate, beat eggs with remaining 1/2 teaspoon each salt and pepper. Place flour on waxed paper; place bread crumbs on separate waxed paper. Dip cutlets in flour, then in egg mixture, then in bread crumbs.

  3. 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. Transfer to platter large enough to hold cutlets in single layer; keep warm. Repeat with remaining 2 tablespoons oil and remaining veal.

  4. Add arugula to tomato mixture and toss to combine. Spoon on top of hot veal.


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