Ready in 45 minutes
Try this Veal Cutlets With Arugula recipe, or contribute your own. "veal cutlets" and "Meat" are two of the tags cooks chose for Veal Cutlets With Arugula .
"Sounds great. Can't wait to make it. Just the sound of it deserves 5 stars. And easy to make. Thank u!!"- Bmtexp
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Top-ranked recipe named "Veal Cutlets With Arugula "
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 pound cutlets to 1/8-inch thickness between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Sprinkle veal all overwith remaining 1/2 teaspoon salt and season with pepper.
Stir together breadcrumbs and cheese in a large shallow bowl. Lightly beat eggs in another large shallow bowl. Dip veal, 1 piece at a time, in egg, letting excess drip off, then dredge in bread crumbs, coating completely, and arrange in 1 layer on a sheet of wax paper.
Heat 3 tablespoons vegetable oil in a 12-inch heavy skillet overmoderately high heat until hot but not smoking, then fry 2 cutlets, turning overonce, until golden brown and just cooked through, about 6 minutes total.Transfer to paper towels to drain briefly, then transfer to baking pan and keepwarm in oven. Add remaining 3 tablespoons oil to skillet and fry remainingcutlets. Add arugula and basil to tomato mixture and toss, then season withsalt and pepper.
Serve veal topped with salad.
Makes 4 servings.
Try this one you will love it!