1. Mix 1/4 cup of olive oil, 1 tbsb. fresh lemon juice, minced garlic, and salt and pepper to taste. 2. Pound the cutlets thin. 3. Dip in flour and shake off excess. 4. Dip in egg, and let excess drain off. 5. Dip in breadcrumbs, and shake off excess. 6. Fry cutlets in 1/4 cup of the olive oil for 2 to 3 minutes on each side, or until golden. Do not overcook! Drain on paper towels. 7. Mix dressing with arugula, diced tomatoes, and diced mozzarella. Do this at the last minute, or the arugula will wilt and turn mushy. 8. Place cutlets on plate. Put salad of arugula, tomatoes and mozzarella over the top of the cutlets. 9. Serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
