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Ingredients
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Veal Cutlet
Italian Salad
Pasta
Method
Veal Cutlet
- 1
Prepare the Breading Station
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan.
- 2
Bread the Veal Cutlets
Season the veal cutlets with salt and pepper. Dredge each cutlet in flour, shaking off excess. Dip in the beaten eggs, then coat with the breadcrumb mixture.
- 3
Cook the Veal Cutlets
In a large skillet, heat olive oil over medium heat. Add the breaded veal cutlets and cook for about 4-5 minutes on each side until golden brown and cooked through. Transfer to a plate and keep warm.
Italian Salad
- 4
Prepare the Salad
In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion.
- 5
Make the Dressing
In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper.
- 6
Toss the Salad
Drizzle the dressing over the salad and toss gently to combine.
Pasta
- 7
Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and return to the pot.
- 8
Finish the Pasta
Toss the cooked pasta with grated Parmesan and chopped fresh basil. Serve immediately.
