Veal with Tomato and Arugula Salad

• 2 tsp. fresh lemon juice
• 6 tbsp. olive oil
• 1 tsp. salt
• 3/4 tsp. ground black pepper
• 1 large tomato
• 1 c. loosely packed basil leaves
• 1/4 c. coarsely chopped red onion
• 1 lb. veal cutlets
• 2 large eggs
• 1/2 c. all-purpose flour
• 1 c. plain dried bread crumbs
• 1 bunch arugula

1. In medium bowl, combine lemon juice, 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
2. Stir in tomato, basil, and onion; set aside.
3. Place cutlets between two sheets of plastic wrap or waxed paper.
4. With meat mallet or rolling pin, pound cutlets to 1/8-inch thickness.
5. In pie plate, beat eggs with remaining 1/2 teaspoon each salt and pepper.
6. Place flour on waxed paper; place bread crumbs on separate sheet of waxed paper.
7. Coat cutlets in flour, dip in egg mixture, and then coat evenly in bread crumbs.
8. In nonstick 12-inch skillet, heat 2 tablespoons oil over medium-high heat until very hot.
9. Add half of cutlets and cook about 3 minutes per side.
10. Using tongs, transfer to platter large enough to hold cutlets in single layer; keep warm.
11. Repeat with remaining 2 tablespoons oil and remaining veal.
12. To serve, add arugula to tomato mixture and toss to combine.
13. Spoon on top of hot veal.
14. Makes 4 main-dish servings.
15. Nutritional information is based on one serving.

lemon juice, olive oil, salt, ground black pepper, tomato, basil, red onion, veal cutlets, eggs, allpurpose, bread crumbs, arugula

Taken from www.delish.com/recipefinder/veal-tomato-arugula-salad (may not work)