Spring Cutlets with Arugula and Tomatoes
Spring cutlets are a simple and quick meat recipe, perfect as a light yet flavorful main course. The crispiness of the cutlets pairs beautifully with the freshness of arugula and tomatoes, creating an ideal balance of taste and seasonality.
Servings: 4 servings
Equipment
- 1 non-stick pan
- 1 breading bowl
- 1 tongs (or kitchen fork)
Ingredients
- 4 nr. veal cutlets
- 50 gr. butter
- 2 nr. eggs
- q.b. breadcrumbs
- 3 nr. fresh tomatoes
- 1 mazzetto arugula
- q.b. olive oil
- q.b. wine vinegar
- 1 presa salt
Instructions
- Beat the eggs in a bowl with a pinch of salt.
- Dip the cutlets first in the egg and then in the breadcrumbs, pressing well to adhere the coating.
- In a large pan, melt the butter (or butter and oil).
- Cook the cutlets over medium heat for about 4-5 minutes per side, until evenly golden.
- Meanwhile, wash the tomatoes and cut them into cubes. Also wash the arugula.
- Dress the tomatoes and arugula with oil, vinegar, and a pinch of salt.
- Arrange the cutlets on a serving plate and serve hot.
- Add the fresh arugula and tomato salad on top or alongside.
Notes
- For a crispier version, you can do a double coating.
- If you want a lighter version, use only extra virgin olive oil instead of butter.
- It’s also excellent with cherry tomatoes for a sweeter flavor.