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Ingredients
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Meat & Coating
Salad
Method
Preparation of Veal
- 1
Prepare the Veal
Pound the veal cutlets to about 1/4 inch thickness using a meat mallet. Season both sides with salt and black pepper.
- 2
Set up Breading Station
In three separate shallow dishes, place the flour, beaten eggs, and a mixture of bread crumbs and grated Parmesan cheese, respectively.
- 3
Bread the Veal
Dredge each veal cutlet in flour, shaking off the excess. Dip it into the beaten eggs, allowing any excess to drip off, then coat it with the bread crumb and Parmesan mixture, pressing gently to adhere.
Cooking
- 4
Heat Oil
In a large skillet, heat the olive oil over medium-high heat until shimmering.
- 5
Cook the Veal
Carefully place the breaded veal cutlets in the skillet, cooking for about 3-4 minutes per side or until golden brown and cooked through. Remove and drain on paper towels.
Salad Preparation
- 6
Prepare the Salad
In a large bowl, combine the arugula and halved cherry tomatoes.
- 7
Dress the Salad
In a small bowl, whisk together lemon juice, extra virgin olive oil, salt, and black pepper. Drizzle over the salad and toss gently to combine.
Assembly
- 8
Serve the Dish
On a serving plate, arrange a bed of dressed arugula and place the crispy veal cutlet on top. Serve immediately.
