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!
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|Serving Size: 1 Serving (349g)|
|Recipe Makes: 4|
|Calories from Fat: 332 (71%)|
|Amt Per Serving||% DV|
|Total Fat 36.9g||49 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 18.8g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 546.2mg||168 %|
|Sodium 421.2mg||15 %|
|Potassium 714mg||19 %|
|Total Carbohydrate 12g||4 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 9g|
|Protein 25.5g||36 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 470
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