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Veal Cutlets With Arugula And Tomato Salad

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Veal Cutlets With Arugula And Tomato Salad

Ingredients

  • 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
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