Veal Cutlets with Arugula and Tomato Salad

1. 1

   Put oven rack in middle position and preheat oven to 350F.

2. 2

   Spread bread crumbs in a shallow baking pan and toast 8 to 10 minutes.

3. 3

   Reduce oven temperature to 200F.

4. 4

   Whisk together oil, juice, pepper, and 1/2 teaspoon salt in a large bowl until combined, then stir in tomatoes and onion.

5. 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.

6. 6

   Sprinkle veal all over with remaining 1/2 teaspoon salt and season with pepper.

7. 7

   Stir together bread crumbs and cheese in a large shallow bowl.

8. 8

   Lightly beat eggs in another large shallow bowl.

9. 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.

10. 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.

11. 11

    Transfer to paper towels to drain briefly, then transfer to baking pan and keep warm in oven.

12. 12

    Add remaining 3 tablespoons oil to skillet and fry remaining cutlets.

13. 13

    Add arugula and basil to tomato mixture and toss, then season with salt and pepper.

14. 14

    3Serve veal topped with salad.

* Per serving · 4 servings · Values may vary.