with Ponzu Sauce
Total Recipe Time: 35 to 40 minutes
Marinade Time: 30 minutes to 2 hours
(Makes 4 servings)
1 pound veal leg cutlets, cut 1/8 to 1/4 inch thick
1 cup buttermilk
1-1/2 cups panko (Japanese bread crumbs)
1 tablespoon sesame seeds
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoons vegetable oil, divided
4 cups baby arugula
2 tablespoons water or vegetable broth
2 tablespoons thinly sliced green onion
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 tablespoon rice vinegar
1/2 teaspoon minced fresh ginger
Chopped peanuts, thinly sliced green onions (optional)
Pound veal cutlets to 1/8-inch thickness, if necessary. Place cutlets and buttermilk in food-safe plastic bag; turn cutlets to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.
Whisk Sauce ingredients in small bowl until blended; set aside.
Combine panko, sesame seeds, salt and pepper in shallow dish. Remove cutlets from buttermilk; discard buttermilk. Coat cutlets with crumb mixture, pressing lightly to coat both sides.
Heat 2 tablespoons oil in large nonstick skillet over medium heat until hot.
Place half of cutlets in skillet; cook 3 to 5 minutes or until golden brown and veal is cooked through, turning once. Remove cutlets; keep warm. Wipe out skillet with paper towel. Repeat with remaining 2 tablespoons oil and cutlets.
Divide sauce evenly among 4 dipping bowls. Carve cutlets into thin slices. Sprinkle with peanuts and green onions, if desired.
Cook's Tip: One and one-quarter cups unseasoned dry bread crumbs may be substituted for panko.
Nutrition information per serving: 452 calories; 21 g fat (4 g saturated fat; 5 g monounsaturated fat); 125 mg cholesterol; 1183 mg sodium; 28 g carbohydrate; 1.8 g fiber; 37 g protein; 9.9 mg niacin; 0.4 mg vitamin B6; 1.6 mcg vitamin B12; 6.5 mg iron; 22.2 mcg selenium; 5.8 mg zinc; 15.6 mg choline.