Super easy to make, this dish gets an elegant touch added to it when paired with my Caprese Salad. And if you're not a veal fan, you can always swap out for chicken! This is a great recipe for a dinner party or even a romantic dinner with your significant other!
For Veal Cutlets:
8 6-ounce portions of veal pounded thin (I like to order from my butcher)
2 teaspoons of salt
1 cup flour
4 cups of Italian bread crumbs
4 tablespoons butter
4 tablespoons olive oil
4 lemons cut into wedges
For Caprese Salad:
4 cups baby arugula
8 ounces buffalo mozzarella
1/4 cup basil
2 large tomatoes (or 3 roasted peppers, if you prefer)
Aged balsamic vinegar to taste
Salt and pepper to taste
Note: Serves 8
Lightly beat the eggs with the salt in a deep dish and spread the flour and the breadcrumbs out on separate plates.
Dredge veal slices in flour shaking off any excess. Dip in the egg, then the bread crumbs making sure both sides are well coated.
Heat olive oil and butter in large saute pan over medium heat.
Add the breaded cutlets to the pan without crowding (if you have to you can work in batches). Cook, approximately 3 minutes on each side until golden brown and crispy.
Finish with a sprinkle of salt and pepper to taste and fresh squeezed lemon juice.
Chop up the arugula, buffalo mozzarella, tomatoes, and basil into bite size pieces and place into a mixing bowl.
Add Olive oil and aged balsamic vinegar to taste.
Next, add salt and pepper to taste.
Place a generous portion on top of each warm cutlet.
Note: Since the cutlets will be oversized, they should take up the majority of the dinner plate!