Gremolata Veal Cutlets with Arugula Salad

Gremolata Veal Cutlets with Arugula Salad

You've just got to try these gremolata veal cutlets – thin slices of luscious veal are coated in a zesty gremolata mixture then lightly pan-fried for a meal that comes together in 25 minutes flat. Pairs well with an arugula salad dressed in lemon juice and honey. Sub-30-minute meal perfection!

Nutritional Information Per Serving

432
Calories

35g
Protein

20g
Fat

4g
Saturated Fat

758mg
Sodium

28g
Carbohydrates

127mg
Cholesterol

12g
Monounsaturated Fat

2.5g
Fiber

0.4mg
Vitamin B6

1.6mcg
Vitamin B12

3.1mg
Iron

8.8mg
Niacin

19.7mcg
Selenium

5.8mg
Zinc

9.5mg
Choline

Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Serves:
4

Ingredients

  • 1 pound veal leg cutlets, cut 1/8 to 1/4 inch thick
  • 1 clove garlic, minced
  • 3/4 teaspoon freshly ground black pepper
  • 1 large lemon
  • 1-1/2 cups panko (Japanese bread crumbs)
  • 1/4 cup chopped fresh parsley
  • 4 tablespoons olive oil, divided
  • 3/4 teaspoon salt, divided
  • 4 cups baby arugula
  • 1/2 cup diced fresh tomato
  • 1 tablespoon honey
  • 4 large pitted dates, cut into thin slices
  • 1/4 cup loosely packed Parmesan cheese shavings
  • lemon wedges (optional)

Instructions

  1. Pound veal cutlets to 1/8 inch thickness, if necessary. Combine garlic and pepper; press evenly onto cutlets.

  2. Grate peel and squeeze juice from lemon; reserve juice. Combine lemon peel, panko and parsley in shallow dish. Coat cutlets with crumb mixture, pressing lightly to coat both sides.

  3. Heat 2 tablespoons oil in large nonstick skillet over medium heat until hot. Place half of cutlets in skillet; cook 3 to 5 minutes or until golden brown and veal is cooked through, turning once. Remove cutlets; keep warm. Wipe out skillet with paper towel. Repeat with remaining 2 tablespoons oil and cutlets. Season veal with 1/2 teaspoon salt.

  4. Place arugula and tomato in large bowl.

  5. Whisk reserved lemon juice and honey in small bowl until blended. Pour over arugula and tomato; toss to coat. Season with remaining 1/4 teaspoon salt and pepper, if desired.

  6. Divide arugula mixture evenly among 4 serving plates. Top evenly with dates and cheese. Serve with veal. Garnish with lemon wedges, if desired. Before serving, squeeze 1 lemon wedge over veal, if desired.