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Breaded Veal Topped With Tomatoes Spinach And Lemon

Healthy.Eater's picture
  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

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: 
Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1528 Calories from Fat 375

% Daily Value*

Total Fat 42 g64.9%

Saturated Fat 10.6 g53%

Trans Fat 0 g

Cholesterol 783 mg261%

Sodium 2080.2 mg86.7%

Total Carbohydrates 148 g49.3%

Dietary Fiber 23.9 g95.7%

Sugars 28.8 g

Protein 130 g260.2%

Vitamin A 204.5% Vitamin C 119.4%

Calcium 26.9% Iron 55.3%

*Based on a 2000 Calorie diet

Breaded Veal Topped With Tomatoes Spinach And Lemon Recipe