Veal Cutlets with Arugula and Tomato Salad

Veal Cutlets with Arugula and Tomato Salad
Photo by Romulo Yanes

Ingredients

  • 3 tablespoons fresh lemon juice
  • 6 tablespoons vegetable oil
  • 4 veal cutlets 1 1/4 lb total
  • 1 teaspoon black pepper
  • 1 cup fresh basil leaves
  • 2 ounces finely grated Parmigiano-Reggiano
  • 10 ounces arugula
  • + 6 more ingredients
    • 6 tablespoons olive oil
    • 1 teaspoon salt
    • 2 medium tomatoes (1/8 lb total)
    • 2 large eggs
    • 3 cups fine fresh bread crumbs
    • 1 small red onion (1/2 cup)

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...

View full recipe at Epicurious

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