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 Kitchen tongs or large fork
Ingredients
- 4 nr cutlets of veal
- 50 gr butter
- 2 nr eggs
- to taste breadcrumbs
- 3 nr fresh tomatoes
- 1 bunch arugula
- to taste extra virgin olive oil
- to taste wine vinegar
- 1 pinch 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 make the coating stick.
- In a large pan, melt the butter. If you prefer, you can also use butter and oil together.
- Cook the cutlets over medium heat for about 4-5 minutes per side, until they are evenly golden.
- Meanwhile, wash the tomatoes and cut them into cubes. Also wash the arugula.
- Season the tomatoes and arugula with extra virgin olive oil, wine vinegar, and a pinch of salt.
- Arrange the cutlets on a serving plate and serve them hot.
- Add the fresh arugula and tomato salad on top or on the side.
Notes
For a crispier version, you can do a double breading.
For a lighter version, use only extra virgin olive oil instead of butter.
The recipe is also excellent with cherry tomatoes, for a sweeter flavor.