1 Bunch (100 gm), trimmed and rinsed well (1 Large / 2 Small)
2 Medium, thickly sliced
1⁄4 Teaspoon (Adjust Quantity As Per Taste)
1 ln a shallow bowl, stir together the egg whites and water until combined.
Dip the cutlets first in the egg white mixture, then in the bread crumbs.
2 Heat the oilina 12 inch nonstickskillet over moderately high heat.
Add the veal cutlets and saute for 2 to 3 minutes on each side or until golden brown and the juices run clear when the meat is pricked with a fork.
3 In a medium-size bowl, whisk together the tomato juice and vinegar.
Add the arugula and toss to coat.
Divide the arugula among 4 serving plates.
Top with the tomato slices and sprinkle them with the salt.
Arrange the veal on top