Ingredients
- 1 pound veal leg cutlets, cut 1/8 to 1/4 inch thick
- 1 clove garlic, minced
- 3/4 teaspoon freshly ground black pepper
- 1 large lemon
- 1-1/2 cups panko (Japanese bread crumbs)
- 1/4 cup chopped fresh parsley
- 4 tablespoons olive oil, divided
- 3/4 teaspoon salt, divided
- 4 cups baby arugula
- 1/2 cup diced fresh tomato
- 1 tablespoon honey
- 4 large pitted dates, cut into thin slices
- 1/4 cup loosely packed Parmesan cheese shavings
- lemon wedges (optional)
Instructions
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Pound veal cutlets to 1/8 inch thickness, if necessary. Combine garlic and pepper; press evenly onto cutlets.
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Grate peel and squeeze juice from lemon; reserve juice. Combine lemon peel, panko and parsley in shallow dish. Coat cutlets with crumb mixture, pressing lightly to coat both sides.
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Heat 2 tablespoons oil in large nonstick skillet over medium heat until hot. Place half of cutlets in skillet; cook 3 to 5 minutes or until golden brown and veal is cooked through, turning once. Remove cutlets; keep warm. Wipe out skillet with paper towel. Repeat with remaining 2 tablespoons oil and cutlets. Season veal with 1/2 teaspoon salt.
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Place arugula and tomato in large bowl.
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Whisk reserved lemon juice and honey in small bowl until blended. Pour over arugula and tomato; toss to coat. Season with remaining 1/4 teaspoon salt and pepper, if desired.
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Divide arugula mixture evenly among 4 serving plates. Top evenly with dates and cheese. Serve with veal. Garnish with lemon wedges, if desired. Before serving, squeeze 1 lemon wedge over veal, if desired.
