You are here

Breaded Veal Topped With Tomatoes Spinach And Lemon

Healthy.Eater's picture
Ingredients
  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)
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Olive oil 4 Teaspoon, divided
  Cooking spray 1
  Balsamic vinegar 2 Teaspoon
  Salt 1⁄8 Teaspoon
  Fresh spinach 3 Cup (48 tbs)
  Grape tomatoes 1⁄4 Pound, halved
  Lemon 1 , quartered
Directions

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

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Tossed
Ingredient: 
Veal

Rate It

Your rating: None
4.15625
Average: 4.2 (16 votes)