VEAL CUTLETS WITH ARUGULA AND TOMATO SALAD

Veal Cutlets with Arugula and Tomato Salad image

Yield Makes 4 servings

Number Of Ingredients 13

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3 cups fine fresh bread crumbs (from 6 slices firm white sandwich bread)
6 tablespoons olive oil
3 tablespoons fresh lemon juice
1 teaspoon black pepper
1 teaspoon salt
2 medium tomatoes (1/8 lb total), cut into 1/2-inch-thick wedges
1 small red onion, halved lengthwise, then thinly sliced crosswise (1/2 cup)
4 veal cutlets (1 1/4 lb total)
2 oz finely grated Parmigiano-Reggiano (1 cup)
2 large eggs
6 tablespoons vegetable oil
10 oz arugula (5 cups), leaves torn if large
1 cup loosely packed fresh basil leaves, torn into bite-size pieces

Steps:

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