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

Description

You Can Substitute Skinless Boneless Chicken Breasts For The Veal Cutlets. Active Time: 30 Min Start To Finish: 35 Min

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