Vitello Caprese
This is a great summer dish. You can use any kind of cutlet - veal, chicken or pork - for this dish. Your ingredients must all be very good, because the dish is so simple.
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INGREDIENTS
Nutrition- 1
- 1
- 1cup breadcrumbs, seasoned to taste
- 4
- 1⁄2
- 1⁄2
- 3⁄4
- 2
- 1tablespoon lemon juice
- 1
- 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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