[Video Ricetta di Due Bacchette] Cotoletta di Maiale alla Taiwanese

veal cutlets

🥗Healthier: chicken cutlets

💰Cheaper: pork cutlets

Chicken is leaner and more affordable than veal.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats are healthier and can be made at home.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar is lower in calories and cost-effective.

Prepare the veal cutlets by pounding them to an even thickness.

Season the cutlets with salt and black pepper on both sides.

Set up a breading station with three plates: one with flour, one with beaten eggs, and one with a mixture of bread crumbs and grated parmesan.

Dredge each cutlet in flour, shaking off excess, then dip into the egg, and finally coat with the bread crumb mixture.

Heat olive oil and butter in a large skillet over medium heat until shimmering.

Add the breaded cutlets to the skillet and cook until golden brown, about 3-4 minutes per side.

Remove the cutlets from the skillet and drain on paper towels.

In the same skillet, quickly sauté arugula and cherry tomatoes until just wilted, about 1-2 minutes.

Plate the cutlets and top with the sautéed arugula and tomatoes.

Drizzle with balsamic vinegar and garnish with lemon zest and fresh herbs.

Cooking Techniques

Spice Level:

Allergens