Serves four
INGREDIENTS
- 8 veal cutlets
- 6 ounces baby arugula
- 2 medium tomatoes, seeded and cut in a 1/2" dice
- 1/2 medium red onion, peeled and thinly sliced
- juice of 1 lemon
- 4-6 tablespoons Fairway EVOO
- corn oil for sautéing
- Fairway Mediterranean Sea Salt and Tellicherry Pepper to season
DIRECTIONS
- Season the cutlets with salt and pepper on both sides.
- Heat a large frying pan over a medium flame and add just enough corn oil to cover the bottom of the pan.
- When the oil is good and hot, but not smoking, add the seasoned veal cutlets and cook for approximately 30 seconds on each side. When done, keep them warm.
- In a large bowl, toss the tomatoes and onion with the lemon juice. Add salt and pepper to taste.
- Add the arugula to the bowl with the tomatoes and onion and toss well.
- To serve, place two veal cutlets per person warm plates. Top off with a large mound of the arugula salad and enjoy!
