Best Veal Cutlets With Arugula And Tomato Salad Recipes

Grilled Veal Chops with Arugula Salad image

Provided by Hey Jude

Categories Veal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup olive oil
3 cloves garlic, minced
2 tablespoons chopped fresh rosemary
2 teaspoons salt
1/2 teaspoon pepper
4 veal chops, about 1 inch thick,trimmed (about 12 oz. each)
4 cups arugula, trimmed
1 cup cherry tomatoes, halved if large
1 tablespoon lemon juice
1/4 teaspoon salt
3 tablespoons olive oil

Steps:

In a large shallow baking dish, combine olive oil with garlic, rosemary, salt and pepper.
Turn chops in olive oil mixture to coat them well.
Marinate 10 minutes at room temperature or up to overnight in the refrigerator.
Grill veal chops on a hot barbecue 2 minutes per side.
Reduce heat to medium and continue cooking about 6 minutes per side until veal is 145° on a meat thermometer.
They should be just pink inside.
Toss arugula with cherry tomatoes, lemon juice, salt and oil.
Serve salad on top of veal chops.

Veal Cutlets with Arugula and Tomato Salad image

Yield Makes 4 servings

Number Of Ingredients 13

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.