Veal
Capriciosa
4
Veal Cutlets
2 eggs
1/2 cup flour
2 cups Bread Crumbs
1/4 cup Pecorino-Romano Cheese
2 tablespoons chopped parsley
1 cup olive oil
For
the Salad:
2 large Roma tomatoes
1/2 medium red onion
1 bunch of arugula
1 head of radicchio
1 Tablespoon Balsamic Vinegar
3 Tablespoons Extra Virgin Olive Oil
1/2 Teaspoon Oregano
Salt and Pepper to taste
Serves 4
1. Chop tomatoes and red onion, combine in large
bowl with arugula and Radicchio.
2.
Add oil, Balsamic vinegar, oregano, salt and pepper
and mix well.
3.
Beat eggs lightly. Mix together bread crumbs,
pecorino cheese and parsley.
4.
Dredge Veal Cutlets in flour, egg, and then bread
crumbs making sure both sides are breaded.
5.
Heat olive oil in large saute pan over medium
heat.
6.
Cook cutlets in olive oil until browned on both
sides, 2-3 minutes per side.
7.
Transfer cutlets to plates, spoon portion of the
salad over top of each cutlet and serve.
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