Veal with Tomato and Arugula Salad Recipe

Name: Veal with Tomato and Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp. fresh lemon juice; 6 tbsp. olive oil; 1 tsp. salt; 3/4 tsp. ground black pepper; 1 large tomato; 1 c. loosely packed basil leaves; 1/4 c. coarsely chopped red onion; 1 lb. veal cutlets; 2 large eggs; 1/2 c. all-purpose flour; 1 c. plain dried bread crumbs; 1 bunch arugula

Servings: persons

2 tsp. fresh lemon juice
6 tbsp. olive oil
1 tsp. salt
3/4 tsp. ground black pepper
1 large tomato
1 c. loosely packed basil leaves
1/4 c. coarsely chopped red onion
1 lb. veal cutlets
2 large eggs
1/2 c. all-purpose flour
1 c. plain dried bread crumbs
1 bunch arugula

1
In medium bowl, combine lemon juice, 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
2
Stir in tomato, basil, and onion; set aside.
3
Place cutlets between two sheets of plastic wrap or waxed paper.
4
With meat mallet or rolling pin, pound cutlets to 1/8-inch thickness.
5
In pie plate, beat eggs with remaining 1/2 teaspoon each salt and pepper.
6
Place flour on waxed paper; place bread crumbs on separate sheet of waxed paper.
7
Coat cutlets in flour, dip in egg mixture, and then coat evenly in bread crumbs.
8
In nonstick 12-inch skillet, heat 2 tablespoons oil over medium-high heat until very hot.
9
Add half of cutlets and cook about 3 minutes per side.
10
Using tongs, transfer to platter large enough to hold cutlets in single layer; keep warm.
11
Repeat with remaining 2 tablespoons oil and remaining veal.
12
To serve, add arugula to tomato mixture and toss to combine.
13
Spoon on top of hot veal.
14
Nutritional information is based on one serving.

404

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tsp. fresh lemon juice, 6 tbsp. olive oil, 1 tsp. salt, 3/4 tsp. ground black pepper, and more.

Yes, Veal with Tomato and Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Veal with Tomato and Arugula Salad

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