Veal Cutlets with Arugula and Tomato Salad

Put oven rack in middle position and preheat oven to 350°F.

Spread bread crumbs in a shallow baking pan and toast 8 to 10 minutes. Reduce oven temperature to 200°F.

Whisk together oil, juice, pepper, and 1/2 teaspoon salt in a large bowl until combined, then stir in tomatoes and onion.

Gently pound cutlets to 1/8-inch thickness between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin.

Sprinkle veal all over with remaining 1/2 teaspoon salt and season with pepper.

Stir together bread crumbs and cheese in a large shallow bowl. Lightly beat eggs in another large shallow bowl. Dip veal, 1 piece at a time, in egg, letting excess drip off, then dredge in bread crumbs, coating completely, and arrange in 1 layer on a sheet of wax paper.

Heat 3 tablespoons vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry 2 cutlets, turning over once, until golden brown and just cooked through, about 6 minutes total.

Transfer to paper towels to drain briefly, then transfer to baking pan and keep warm in oven.

Add remaining 3 tablespoons oil to skillet and fry remaining cutlets.

Add arugula and basil to tomato mixture and toss, then season with salt and pepper. 3

Serve veal topped with salad.