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
- 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.
- Place cutlets between two sheets of plastic wrap or waxed paper.
- With meat mallet or 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 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 main-dish servings.
- 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)