Vitello (Veal) Alla Capricciosa

• 4 veal cutlets
• 2 eggs
• 1/2 cup flour
• 2 cups breadcrumbs
• 1/4 cup pecorino romano cheese
• 2 tablespoons fresh parsley, chopped
• 1 cup olive oil
• For the Salad
• 2 large tomatoes
• 1/2 medium red onion
• 1 bunch arugula
• 1 head radicchio
• 1 tablespoon balsamic vinegar
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon oregano
• salt and pepper

1. Chop tomatoes and red onion, combine in large bowl with arugula and radicchio.
2. Add oil, balsamic vinegar, oregano, salt and pepper and mix well.
3. Beat eggs lightly. Mix together bread crumbs, pecorino cheese and parsley.
4. Dredge veal cutlets in flour, egg, and then bread crumbs making sure both sides are breaded.
5. Heat olive oil in large saute pan over medium heat. Cook cutlets in olive oil until browned on both sides, 2-3 minutes per side.
6. Transfer cutlets to plates, spoon portion of the salad over top of each cutlet and serve.
7. That's it.

veal cutlets, eggs, flour, breadcrumbs, pecorino romano cheese, fresh parsley, olive oil, salad, tomatoes, red onion, arugula, head radicchio, balsamic vinegar, extra virgin olive oil, oregano, salt

Taken from www.food.com/recipe/vitello-veal-alla-capricciosa-200226 (may not work)