- 2 tomatoes, coarsely chopped
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 2 pounds boneless veal loin, sliced crosswise 1/2 inch thick
- 4 large eggs, lightly beaten
- 1 1/2 cups crushed plain breadsticks or fine dry bread crumbs, preferably homemade
- About 1/2 cup pure olive oil
- 2 heads Bibb or Boston lettuce, torn into bite-size pieces (6 cups)
- 1/4 cup shredded basil leaves
- Lemon wedges, for serving
- In a large bowl, toss the tomatoes with the extra-virgin olive oil and season with salt and pepper.
- Pound the veal 3/8 inch thick. Put the eggs and bread crumbs in 2 separate shallow bowls. Dip the veal cutlets in the egg and then in the bread crumbs.
- In each of 2 large skillets, heat 1/4 cup of the pure olive oil until shimmering. Add the breaded veal cutlets to the skillets without crowding the pans and cook over moderately high heat, turning once, until golden and crisp, about 5 minutes. Transfer the cutlets to a platter and keep warm. Fry the remaining veal, adding more oil to the skillet as necessary. Lightly season the meat with salt.
- Add the lettuce and basil to the tomatoes and toss well; season with salt and pepper. Transfer the salad to a platter leaving most of the liquid behind. Arrange the cutlets on the salad and serve immediately with lemon wedges.
Go for a light but tart Piedmontese red.