Veal Cutlets with Arugula and Tomato Salad

Photo by Romulo Yanes
Ingredients
- 1 small red onion (1/2 cup)
- 3 cups fine fresh bread crumbs
- 3 tablespoons fresh lemon juice
- 2 large eggs
- 2 medium tomatoes (1/8 lb total)
- 1 teaspoon salt
- 2 ounces finely grated Parmigiano-Reggiano
- + 6 more ingredients
-
- 6 tablespoons olive oil
- 10 ounces arugula
- 1 cup fresh basil leaves
- 1 teaspoon black pepper
- 4 veal cutlets 1 1/4 lb total
- 6 tablespoons vegetable oil
Put oven rack in middle position and preheat oven to 350°F. Spread bread crumbs in a shallow baking pan and toast 8 to 10 minutes. Reduce oven temperature to 200°F. Whisk together oil, juice, pepper, and 1/2 teaspoon salt in a large bowl until combined, then stir in tomatoes and onion. Gently pou...
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