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Categories: Main courses, Quick and easy

Wiener schnitzel with sauteed arugula

Wiener schnitzel with sauteed arugula
Ricardo DeAratanha / Los Angeles Times

Arugula, that dark, peppery leafy green that seemed so terribly chic 15 years ago, has really settled in to become an adored staple. Unlike radicchio, the other trendy green of the 1980s, arugula never went out of style. Now you ... Read more

Total time: 35 minutes | Serves 4
  • 4 veal cutlets (about 1 1/4 pounds) cut 1/4-inch thick
  • Salt and pepper
  • 1/3 cup flour
  • 2 eggs, lightly beaten
  • 1 1/2 cups fresh bread crumbs
  • 2 tablespoons olive oil
  • 1 tablespoon minced shallots
  • 3 cloves garlic, coarsely chopped
  • 3/4 pound arugula
  • Juice of 1/2 lemon
  • 1/2 cup vegetable oil
  • 1/2 cup butter, clarified
  • 1 tomato, chopped
  • 2 tablespoons chopped parsley
  • Lemon wedges

Step 1Pound each veal cutlet between two sheets of plastic wrap or waxed paper, using a meat tenderizer or mallet, until very thin (about one-eighth- inch thick). Season with salt and pepper. Dredge the meat in the flour to coat, then dip it in the egg and then in the bread crumbs to coat. Cover and set aside while preparing the arugula.

Step 2Heat the olive oil in a large saucepan or large deep skillet over medium heat until hot. Add the shallots and garlic and saute, stirring, until fragrant and tender, about 1 minute.

Step 3Add half the arugula with any water clinging to the leaves after rinsing. Turn with tongs until it begins to wilt, then add the remaining arugula. Continue to cook, stirring, until the leaves are wilted but are still bright green, about 1 to 2 minutes. Squeeze the lemon juice over the arugula, then season with salt and black pepper (preferably cracked) to taste. Keep the arugula warm while preparing the veal.

Step 4Fry the breaded cutlets in a large skillet in hot oil and clarified butter to brown, about 3 to 4 minutes. Turn and continue to cook until the second side is browned, about 3 to 4 minutes. Remove the cutlets from the skillet to paper towels to drain.

Step 5Serve the veal on a bed of sauteed arugula sprinkled with the chopped tomato and parsley and garnished with lemon wedges.

Each serving:
646 calories; 42 grams protein; 23 grams carbohydrates; 3 grams fiber; 43 grams fat; 14 grams saturated fat; 253 mg. cholesterol; 238 mg. sodium.
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