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1
Put oven rack in middle position and preheat oven to 350F.
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2
Spread bread crumbs in a shallow baking pan and toast 8 to 10 minutes.
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3
Reduce oven temperature to 200F.
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4
Whisk together oil, juice, pepper, and 1/2 teaspoon salt in a large bowl until combined, then stir in tomatoes and onion.
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5
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.
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6
Sprinkle veal all over with remaining 1/2 teaspoon salt and season with pepper.
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7
Stir together bread crumbs and cheese in a large shallow bowl.
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8
Lightly beat eggs in another large shallow bowl.
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9
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.
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10
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.
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11
Transfer to paper towels to drain briefly, then transfer to baking pan and keep warm in oven.
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12
Add remaining 3 tablespoons oil to skillet and fry remaining cutlets.
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13
Add arugula and basil to tomato mixture and toss, then season with salt and pepper.
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14
3Serve veal topped with salad.
