Light veal Milanese
1 medium, peeled, seeded, and coarsely chopped
Fresh lemon juice
2 Tbsp, juice of 1 lemon
4 cup(s), shredded, lightly packed torn leaves
1 bunch(es), (about 6 ounces), stems removed and leaves torn
Uncooked red onion(s)
½ small, very thinly sliced
Fresh cherry tomato(es)
16 medium, halved
Uncooked veal cutlet
1 pound(s), (8 cutlets)
4 tsp, extra-virgin
⅛ tsp, freshly ground
- Puree the cucumber with the lemon juice and 1⁄2 teaspoon of the salt in a blender. Toss the romaine, arugula, onion, and tomatoes in a large bowl.
- Pound the veal cutlets between pieces of plastic wrap until 1⁄8-inch thick. Brush the veal with the oil, then sprinkle with the remaining 1⁄2 teaspoon salt and the pepper.
- Spray the broiler rack with nonstick spray; preheat the broiler.
- Broil the cutlets 5 inches from the heat until cooked through, about 5 minutes. Pour the cucumber dressing over the salad and toss to coat. Divide the salad among 4 plates. Top each with 2 veal cutlets. Yields 2 cups salad and 2 veal cutlets per serving.