1. Chop tomatoes and red onion, combine in large bowl with arugula and radicchio. 2. Add oil, balsamic vinegar, oregano, salt and pepper and mix well. 3. Beat eggs lightly. Mix together bread crumbs, pecorino cheese and parsley. 4. Dredge veal cutlets in flour, egg, and then bread crumbs making sure both sides are breaded. 5. Heat olive oil in large saute pan over medium heat. Cook cutlets in olive oil until browned on both sides, 2-3 minutes per side. 6. Transfer cutlets to plates, spoon portion of the salad over top of each cutlet and serve. 7. That's it. ---------------------------------------------------------------------------
Nutrition
Ingredients
