Veal Milanese with Arugula, Tomato, and Red Onion Salad

• 1 cup flour
• Salt and black pepper
• 2 eggs
• 2 tablespoons water
• 1 cup finely ground bread crumbs (preferably panko)
• 1 pinch fresh thyme leaves, chopped
• 1 pinch fresh rosemary, chopped
• 2 5-ounce pieces boneless veal loin, pounded very thin, about 1/4-inch thick
• 4 ounces ( 1/2 cup) extra virgin olive oil
• 1 large bunch arugula, rinsed and dried
• 1 bunch frisee, rinsed and dried (if you cannot find frisee, double the amount of arugula)
• 1 ripe plum tomato, cut into small dice
• 1/2 red onion, thinly sliced
• 2 ounces ( 1/2 cup) extra virgin olive oil
• Juice of 1 lemon
• Salt and pepper, to taste

1. See note for how to pound veal (or chicken or steak or pork) into cutlets.
2. For the veal:
3. Place the flour in a shallow pan and season with salt and pepper.
4. Lightly beat the eggs and water in another shallow pan and season with salt and pepper.
5. Combine the bread crumbs, thyme, and rosemary in a third shallow pan and season with salt and pepper.
6. Arrange the flour, egg wash, and bread crumb pans in a line in front of you, and have a clean platter or pan ready to hold the dredged veal.
7. Working with one piece at a time, season the veal with salt and pepper.
8. Dip the cutlet in the flour, shaking off any excess, then in the egg wash, allowing the excess egg to drain back into the pan.
9. Finally, dip the cutlet in the bread crumbs, pressing gently to coat evenly, and place on the clean platter or pan.
10. Refrigerate for at least one hour, or up to six hours.
11. Heat the olive oil in a large skillet over high heat.
12. If your pan is not large enough for both pieces of veal, use two pans and divide the olive oil between them.
13. When the oil is hot, add the veal and cook about 3 minutes per side, shaking the pan back and forth every 30 seconds or so to create a crisp, golden brown crust.
14. Transfer the veal to a plate lined with several layers of paper towels to soak up any excess oil, and season with salt and pepper.
15. For the salad:
16. Combine the arugula, frisee, tomato, and onion in a mixing bowl.
17. Toss the salad with the olive oil, the juice of half the lemon, salt, and pepper.
18. To Serve
19. Place the veal in the center of two plates, top with the salad, drizzle with the remaining lemon juice, and serve.

flour, salt, eggs, water, bread crumbs, thyme, fresh rosemary, veal loin, extra virgin olive oil, arugula, arugula, tomato, red onion, extra virgin olive oil, lemon, salt

Taken from www.cookstr.com/recipes/veal-milanese-with-arugula-tomato-and-red-onion-salad (may not work)