Sauteed Veal On A Bed Of Greens Recipe
Ingredients
| Egg whites | 2 | |
| Water | 1 Tablespoon | |
| 12 ounces veal cutlets, cut into 8 pieces | ||
| Plain bread crumbs | 1/2 Cup (16 tbs) | |
| Olive oil | 1 Tablespoon | |
| 3 tablespoons low-sodium tomato juice or tomato-vegetable juice | ||
| Balsamic vinegar | 1 1/2 Tablespoon | |
| 1 large or 2 small bunches arugula or watercress trimmed and rinsed well | ||
| 2 medium-size tomatoes, thickly sliced | ||
| Salt | 1/4 Teaspoon | |
Directions
1 ln a shallow bowl, stir together the egg whites and water until combined.
Dip the cutlets first in the egg white mixture, then in the bread crumbs.
2 Heat the oilina 12 inch nonstickskillet over moderately high heat.
Add the veal cutlets and saute for 2 to 3 minutes on each side or until golden brown and the juices run clear when the meat is pricked with a fork.
3 In a medium-size bowl, whisk together the tomato juice and vinegar.
Add the arugula and toss to coat.
Divide the arugula among 4 serving plates.
Top with the tomato slices and sprinkle them with the salt.
Arrange the veal on top
Dip the cutlets first in the egg white mixture, then in the bread crumbs.
2 Heat the oilina 12 inch nonstickskillet over moderately high heat.
Add the veal cutlets and saute for 2 to 3 minutes on each side or until golden brown and the juices run clear when the meat is pricked with a fork.
3 In a medium-size bowl, whisk together the tomato juice and vinegar.
Add the arugula and toss to coat.
Divide the arugula among 4 serving plates.
Top with the tomato slices and sprinkle them with the salt.
Arrange the veal on top
Chef
