Saturday, December 29, 2007

Veal Cutlets with Arugula and Tomato Salad

After you taste this recipe from Gourmet, you wonder why you didn't think to put these ingredients together. They are sooo good together.

Although the recipe is for veal, you can substitute chicken or turkey breast, and it is still very tasty.

The recipe doesn't list flour, but use it. Before you dip the veal or whatever you are using in the egg. Otherwise the breadcrumbs don't really stick to the meat. And you can easily use store bought breadcrumbs, they work just as well.

Let the salad marinade for a while, it infuses the tastes together and it's so much better. I usually prepare the salad first and then get going with the veal.

Watch your cooking time, 6 minutes is really to long to cook the veal. Make sure the oil is not too hot, and if you are cooking in two batches, bring the heat down a little bit, and then add the second batch so that you have a nice looking golden veal instead of a dark brown one:) Enjoy:)



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

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. Serve veal topped with salad.

Makes 4 servings.

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