Veal Aurora Recipe
Breaded veal cutlet topped with arugula, diced tomatoes and radicchio
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Veal
Season the veal cutlets with salt and pepper on both sides.
- 2
Bread the Cutlets
Dredge each veal cutlet in flour, shaking off the excess. Dip into beaten eggs, then coat with breadcrumbs, pressing gently to adhere.
- 3
Cook the Veal
Heat olive oil in a large skillet over medium heat. Cook the breaded veal cutlets for about 4-5 minutes on each side until golden brown and cooked through. Remove from skillet and drain on paper towels.
- 4
Prepare the Topping
In a bowl, combine arugula, diced tomatoes, and radicchio. Toss lightly with olive oil, salt, and pepper.
- 5
Assemble the Dish
Top each veal cutlet with the arugula mixture and serve immediately.