4 servings (serving size: 1 cutlet, 3/4 cup spinach mixture, and 1 lemon wedge)
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
2 teaspoons balsamic vinegar
1/8 teaspoon salt
3 cups fresh spinach
1 cup grape tomatoes, halved (about 1/4 pound)
1 lemon, quartered
How to Make It
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.
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.
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.
I had veal cutlets on hand and was looking for a good "breaded" recipe. I followed the veal instructions to the letter. It was great. I wasn't in the mood for a salad, so I sautéed fresh spinach instead and served it with wild rice. It was wonderful!! I will try the spinach and tomatoes next time, but I need to purchase some more aged balsamic first.
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