Breaded Veal Cutlets with a Tricolor Salad

Breaded Veal Cutlets with a Tricolor Salad
Photo by Alan Richardson

Ingredients

  • Kosher salt and freshly ground black pepper
  • Kosher salt
  • ½ cup all-purpose flour
  • 2 Tbs. balsamic vinegar
  • 1 lemon, quartered
  • ½ tsp. ground white pepper
  • 3 Tbs. vegetable oil
  • + 9 more ingredients
    • Small head radicchio, torn into bite-size pieces
    • 2 heads endive, sliced crosswise
    • 4 Tbs. unsalted butter
    • 2 eggs, beaten with a pinch of salt
    • 1 lb. top round veal or 4 veal cutlets
    • 3 Tbs. extra-virgin olive oil
    • Small bunch arugula, washed and dried, tough stems trimmed
    • 1-½ cups homemade dry breadcrumbs
    • 2 tsp. chopped fresh flat-leaf parsley

Pour the vinegar into a large bowl and then whisk the oil into the vinegar in a slow, steady stream; season with salt and pepper.

View full recipe at Fine Cooking

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