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Sauteed Veal On A Bed Of Greens

Healthy.Eater's picture
  Egg whites 2
  Water 1 Tablespoon
  Veal cutlets 12 Ounce, cut into 8 pieces
  Plain dry bread crumbs 1⁄2 Cup (8 tbs)
  Olive oil 1 Tablespoon
  Low-sodium tomato juice/Tomato-vegetable juice 3 Tablespoon
  Balsamic vinegar 1 1⁄2 Tablespoon
  Arugula/Watercress 1 Bunch (100 gm), trimmed and rinsed well (1 Large / 2 Small)
  Tomatoes 2 Medium, thickly sliced
  Salt 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

Recipe Summary

Main Dish

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Sauteed Veal On A Bed Of Greens Recipe