Vitello Caprese

Name: Vitello Caprese
Ingredients: 1 1 lb chicken cutlets or 1 lb turkey cutlets; 1 cup flour, seasoned to taste; 1 cup breadcrumbs, seasoned to taste; 4 eggs, beaten and seasoned to taste; 1/2 cup olive oil, split into 1/4 and 1/4; 1/2 lb mozzarella cheese, very fresh, cut into 1/4-inch dice; 3/4 cup tomatoes, seeded, cored, and diced; 2 bunches arugula, stemmed and washed and crisped; 1 tablespoon lemon juice; 1 teaspoon garlic, minced; salt and pepper

11 ingredients

9 steps

Ingredients

1 1 lb chicken cutlets or 1 lb turkey cutlets
1 cup flour, seasoned to taste
1 cup breadcrumbs, seasoned to taste
4 eggs, beaten and seasoned to taste
1/2 cup olive oil, split into 1/4 and 1/4
1/2 lb mozzarella cheese, very fresh, cut into 1/4-inch dice
3/4 cup tomatoes, seeded, cored, and diced
2 bunches arugula, stemmed and washed and crisped
1 tablespoon lemon juice
1 teaspoon garlic, minced
salt and pepper

Directions

1

Mix 1/4 cup of olive oil, 1 tbsb. fresh lemon juice, minced garlic, and salt and pepper to taste.
2

Pound the cutlets thin.
3

Dip in flour and shake off excess.
4

Dip in egg, and let excess drain off.
5

Dip in breadcrumbs, and shake off excess.
6

Fry cutlets in 1/4 cup of the olive oil for 2 to 3 minutes on each side, or until golden. Do not overcook! Drain on paper towels.
7

Mix dressing with arugula, diced tomatoes, and diced mozzarella. Do this at the last minute, or the arugula will wilt and turn mushy.
8

Place cutlets on plate. Put salad of arugula, tomatoes and mozzarella over the top of the cutlets.
9

Serve.