Breaded Veal Topped With Tomatoes Spinach And Lemon
|All purpose flour||1⁄2 Cup (8 tbs)|
|Eggs||2 Large, lightly beaten|
|Dry breadcrumbs||1 Cup (16 tbs)|
|Veal cutlets||16 Ounce (4 pieces, 4 ounce each, 1/4 inch thick)|
|Black pepper||1⁄4 Teaspoon|
|Olive oil||4 Teaspoon, divided|
|Balsamic vinegar||2 Teaspoon|
|Fresh spinach||3 Cup (48 tbs)|
|Grape tomatoes||1⁄4 Pound, halved|
|Lemon||1 , quartered|
1. Place flour in shallow dish. Place eggs in another dish. Place breadcrumbs in another dish. Sprinkle veal with 1/2 teaspoon salt and pepper. Working with 1 cutlet at a time, dredge veal in flour, turning to coat other side, shake off excess flour. Dip veal in egg, and then dredge in breadcrumbs.
2. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add veal, cook 4 minutes. Turn veal over, cook 3 minutes or until done. Keep warm.
3. Combine remaining 2 teaspoons oil, vinegar, and 1/8 teaspoon salt in a large bowl. Add spinach and tomatoes, toss gently to coat. Top veal with spinach mixture