Ingredients
- 1-pound veal cutlets (around 5 cutlets)
- salt and pepper to taste
- 1/2 cup flour
- 2 eggs, beaten
- 1/2 cup seasoned bread crumbs
- 1/2 cup Romano or parmesan cheese, finely grated
- 2-3 Tablespoons olive oil + extra for dressing the arugula
- Fresh arugula
- 1/2 lemon + some extra lemon wedges for serving
- Freshly grated Romano or parmesan cheese
Instructions
- Make sure the cutlets are of uniform thickness (1/8 of an inch) and if they aren’t, pound them under some plastic wrap with the flat side of a meat mallet. Pat dry with paper towel and season well with salt and pepper on both sides.
- Place 3 shallow bowls out. Fill the first with flour, the second with the beaten eggs, and in the third combine bread crumbs and Romano cheese.
- Coat each cutlet in flour and tap off any excess.
- Coat each cutlet with egg and tap off any excess.
- Coat each cutlet with the bread crumb mixture and tap off any excess. Place them onto a plate.
- Heat 2 Tablespoons oil in a large pan over medium high until it’s shimmering. You can test it by adding one drop of water to the pan and if it sizzles, it’s hot enough.
- Cooking in batches so as not to overload the pan, place some of the cutlets into the pan and cook for 1-1 1/2 minutes (time this and be careful to manage the heat- you want them brown, not black). Between batches, add an additional Tablespoon of oil if needed.
- Turn the cutlets and fry the other side for another 1-1 1/2 minutes and move to a clean plate. Rest for 5 minutes.
- While the meat rests, lightly dress fresh arugula with olive oil, fresh lemon juice, coarsely ground black pepper and freshly grated Romano cheese.
- Divide the salad between plates and top with cutlets. Sprinkle with a little more grated cheese and a squeeze of lemon juice and serve immediately.
