Veal Cutlets with Rocket and Tomato Salad

Ingredients for Veal Cutlets with Rocket and Tomato Salad

• 725ml fine fresh bread crumbs (from 6 slices firm white sandwich bread)

• 90ml olive oil

• 3 tablespoons fresh lemon juice

• 1 teaspoon black pepper

• 1 tesked salt

• 2 medium tomatoes (60g total), cut into 1/2-inch-thick wedges

• 1 small red onion, halved lengthwise, then thinly sliced crosswise (120ml )

• 4 veal cutlets (575g total)

• 60g finely grated Parmigiano-Reggiano (240ml )

• 2 large eggs

• 6 tablespoons vegetable oil

• 275g rocket (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 177°C.

Spread bread crumbs in a shallow baking pan and toast 8 to 10 minutes. Reduce oven temperature to 93°C.

Whisk together oil, juice, pepper, and 1/2 teaspoons 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 teaspoons 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 45ml 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 45ml oil to skillet and fry remaining cutlets.

Add rocket and basil to tomato mixture and toss, then season with salt and pepper. 3Serve veal topped with salad.

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