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Veal Cutlets with Arugula and Tomato Salad
EPICURIOUS13Ingredients
50Minutes
1650Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 cups fresh bread crumbs (fine, from 6 slices firm white sandwich bread)
- 6 Tbsp. olive oil
- 3 Tbsp. fresh lemon juice
- 1 tsp. black pepper
- 1 tsp. salt
- 2 tomatoes (medium, 1/8 lb total, cut into 1/2-inch-thick wedges)
- 1 red onion (small, halved lengthwise, then thinly sliced crosswise, 1/2 cup)
- 4 veal cutlets (1 1/4 lb total)
- 2 oz. parmigiano reggiano (finely grated, 1 cup)
- 2 large eggs
- 6 Tbsp. vegetable oil
- 10 oz. arugula (5 cups, leaves torn if large)
- 1 cup loosely packed fresh basil leaves (torn into bite-size pieces)
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NutritionView More
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1650Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1650Calories from Fat1060 |
| % DAILY VALUE |
| Total Fat118g182% |
| Saturated Fat35g175% |
| Trans Fat0.5g |
| Cholesterol435mg145% |
| Sodium1750mg73% |
| Potassium1890mg54% |
| Protein95g |
| Calories from Fat1060 |
| % DAILY VALUE |
| Total Carbohydrate51g17% |
| Dietary Fiber4g16% |
| Sugars8g |
| Vitamin A50% |
| Vitamin C45% |
| Calcium45% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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