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Breaded Veal Topped with Tomatoes, Spinach, and Lemon

Yield 4 servings (serving size: 1 cutlet, 3/4 cup spinach mixture, and 1 lemon wedge)

Ingredients

  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup dry breadcrumbs
  • 4 (4-ounce) veal cutlets (about 1/4 inch thick)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 teaspoons olive oil, divided
  • Cooking spray
  • 2 teaspoons balsamic vinegar
  • 1/8 teaspoon salt
  • 3 cups fresh spinach
  • 1 cup grape tomatoes, halved (about 1/4 pound)
  • 1 lemon, quartered

Nutrition Information

  • calories 384
  • caloriesfromfat 29 %
  • fat 12.5 g
  • satfat 2.9 g
  • monofat 6.2 g
  • polyfat 2.8 g
  • protein 32.5 g
  • carbohydrate 33.8 g
  • fiber 2.4 g
  • cholesterol 197 mg
  • iron 4.2 mg
  • sodium 730 mg
  • calcium 97 mg

How to Make It

  1. Place flour in shallow dish. Place eggs in another shallow dish. Place the dry breadcrumbs in another shallow dish. Sprinkle veal with 1/2 teaspoon salt and black 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 the breadcrumb mixture.

  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.

  3. While veal cooks, combine 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; serve with lemon wedges.