Veal Cutlets with Arugula and Tomato Salad

Ingredients

• 5 cups arugula 
• 1 teaspoon pepper black
• 3 cups bread crumbs fresh white firm fine (from 6 slices sandwich bread)
• 2 large eggs 
• 1 cup basil leaves fresh loosely packed
• 3 tablespoons juice of lemon fresh
• 6 tablespoons olive oil 
• 1 cup parmigiano-reggiano finely grated
• 0.5 cup onion red halved lengthwise thinly sliced
• 1 teaspoon salt 
• 2 medium tomatoes cut into 1/2-inch-thick wedges ()
• 4  veal cutlets 
• 6 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• paper towels
• oven
• whisk
• plastic wrap
• baking pan
• wax paper
• rolling pin
• meat tenderizer

Directions

1. Put oven rack in middle position and preheat oven to 350°F.
2. Spread bread crumbs in a shallow baking pan and toast 8 to 10 minutes. Reduce oven temperature to 200°F.
3. Whisk together oil, juice, pepper, and 1/2 teaspoon salt in a large bowl until combined, then stir in tomatoes and onion.
4. 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.
5. Sprinkle veal all over with remaining 1/2 teaspoon salt and season with pepper.
6. Stir together bread crumbs 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.
7. Heat 3 tablespoons vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry 2 cutlets, turning over once, until golden brown and just cooked through, about 6 minutes total.
8. Transfer to paper towels to drain briefly, then transfer to baking pan and keep warm in oven.
9. Add remaining 3 tablespoons oil to skillet and fry remaining cutlets.
10. Add arugula and basil to tomato mixture and toss, then season with salt and pepper. 3
11. Serve veal topped with salad.