Vitello Caprese

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    1 lb chicken cutlets or 1 lb turkey cutlets
  • 1
    cup flour, seasoned to taste
  • 1
    cup breadcrumbs, seasoned to taste
  • 4
    eggs, beaten and seasoned to taste
  • 12
    cup olive oil, split into 1/4 and 1/4
  • 12
    lb mozzarella cheese, very fresh, cut into 1/4-inch dice
  • 34
    cup tomatoes, seeded, cored, and diced
  • 2
    bunches arugula, stemmed and washed and crisped
  • 1
    tablespoon lemon juice
  • 1
    teaspoon garlic, minced
  • salt and pepper
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DIRECTIONS

  • Mix 1/4 cup of olive oil, 1 tbsb. fresh lemon juice, minced garlic, and salt and pepper to taste.
  • Pound the cutlets thin.
  • Dip in flour and shake off excess.
  • Dip in egg, and let excess drain off.
  • Dip in breadcrumbs, and shake off excess.
  • 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.
  • Mix dressing with arugula, diced tomatoes, and diced mozzarella. Do this at the last minute, or the arugula will wilt and turn mushy.
  • Place cutlets on plate. Put salad of arugula, tomatoes and mozzarella over the top of the cutlets.
  • Serve.
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