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Cook The Book: Sautéed Veal Chop With Arugula Salad

Nutrition per serving    (USDA % daily values)
CAL
760
FAT
106%
CHOL
150%
SOD
18%

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Ingredients for 4 servings

4 boneless veal chops (cutlets), about 1 1/4 inches thick, pounded to 1/4 inch thick

Kosher or sea salt and freshly grounded black pepper

4 handfuls baby arugula (about 6 oz.)

4 to 6 tablespoons extra-virgin olive oil, as needed

2 medium tomatoes, seeded and cut into 1/2-inch dice

1/2 medium red onion, peeled, halved, and very thinly sliced

Fresh juice of 1 lemon

Corn oil, for sautéing

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