Directions:
- Chop tomatoes and red onion, combine in large bowl with arugula and radicchio.
- Add oil, balsamic vinegar, oregano, salt and pepper and mix well.
- Beat eggs lightly. Mix together bread crumbs, pecorino cheese and parsley.
- Dredge veal cutlets in flour, egg, and then bread crumbs making sure both sides are breaded.
- Heat olive oil in large saute pan over medium heat. Cook cutlets in olive oil until browned on both sides, 2-3 minutes per side.
- Transfer cutlets to plates, spoon portion of the salad over top of each cutlet and serve.
- That's it.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 904.24 Kcal (3786 kJ) | ||
| Calories from fat | 686.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 76.31g | 117% | |
|---|---|---|---|
| Cholesterol | 86.84mg | 29% | |
| Sodium | 815.82mg | 34% | |
| Potassium | 327.36mg | 7% | |
| Total Carbs | 46g | 15% | |
| Sugars | 6.3g | 25% | |
| Dietary Fiber | 4.58g | 18% | |
| Protein | 10.74g | 21% | |
| Vitamin C | 16.5mg | 27% | |
| Iron | 3mg | 17% | |
| Calcium | 167mg | 17% | |
| Amount Per 100 g | |||
| Calories | 247.61 Kcal (1037 kJ) | ||
| Calories from fat | 188.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.9g | 117% | |
|---|---|---|---|
| Cholesterol | 23.78mg | 29% | |
| Sodium | 223.39mg | 34% | |
| Potassium | 89.64mg | 7% | |
| Total Carbs | 12.6g | 15% | |
| Sugars | 1.73g | 25% | |
| Dietary Fiber | 1.25g | 18% | |
| Protein | 2.94g | 21% | |
| Vitamin C | 4.5mg | 27% | |
| Iron | 0.8mg | 17% | |
| Calcium | 45.7mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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