Ingredients

• 3 cups fine fresh bread crumbs (from 6 slices firm white sandwich bread)
• 6 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 medium tomatoes (1/8 lb total), cut into 1/2-inch-thick wedges
• 1 small red onion, halved lengthwise, then thinly sliced crosswise (1/2 cup)
• 4 veal cutlets (1 1/4 lb total)
• 2 oz finely grated Parmigiano-Reggiano (1 cup)
• 2 large eggs
• 6 tablespoons vegetable oil
• 10 oz arugula (5 cups), leaves torn if large
• 1 cup loosely packed fresh basil leaves, torn into bite-size pieces

Instructions

1. Put oven rack in middle position and preheat oven to 350°F.
2. Spread bread crumbs in a shallow baking pan and toast 8 to 10 minutes. Reduce oven temperature to 200°F.
3. Whisk together oil, juice, pepper, and 1/2 teaspoon salt in a large bowl until combined, then stir in tomatoes and onion.
4. 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.
5. 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.
6. 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.
7. Add arugula and basil to tomato mixture and toss, then season with salt and pepper. 3Serve veal topped with salad.