Veal Cutlets With Rucola Salad3 cups fine fresh bread crumbs
6 tbsp olive oil
3 tbsp fresh lemon juice
1 tsp black pepper
1 tsp salt 2 medium tomatoes, cut into wedges
1 small red onion, halved lengthwise, then thinly sliced crosswise (1/2 cup)
4 veal cutlets
50 g finely grated Parmesan cheese
2 large eggs
6 tbsp vegetable oil
250 g rucola,
2 tbsp fresh basil leaves, torn into bite-size pieces

Put oven rack in middle position and preheat oven to 180C/350F.
Spread bread crumbs in a shallow baking pan and toast 8 to 10 minutes.
Reduce oven temperature to 100C/200F.
Whisk together oil, juice, pepper, and 1/2 teaspoon salt in a large bowl until combined, then stir in tomatoes and onion.
Gently pound cutlets 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.
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.
Heat 3 tablespoons vegetable oil in a pan 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.
Add rucola and basil to tomato mixture and toss, then season with salt and pepper.