Veal Cutlets With Arugula

Ready in 45 minutes
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Veal Cutlets With Arugula "

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Try this Veal Cutlets With Arugula recipe, or contribute your own. "veal cutlets" and "Meat" are two tags used to describe 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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bread crumbs; from 6 slices firm white bread
6 tb olive oil
3 tb Fresh Lemon Juice
1 ts Black pepper
1 ts Salt
2 md tomatoes; 1/8 lb total, cut into 1/2-inch-thick wedges
1 md red onion; halved lengthwise, then thinly sliced crosswise
4 veal cutlets; 1 1/4 lb total
2 oz Parmigiano-Reggiano; 1 cup, finely grated
2 lg Eggs
6 tb Vegetable oil
10 oz arugula; 5 cups leaves torn if large
1 c fresh basil leaves; loosely packed, torn into bite-size pieces

Original recipe makes 4




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.



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Calories Per Serving: 470 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Sounds great. Can't wait to make it. Just the sound of it deserves 5 stars. And easy to make. Thank u!!
Bmtexp 3 years ago

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