Breaded Veal Topped with Tomatoes, Spinach, and Lemon

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

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Nutritional Information

Amount per serving
  • Calories: 384
  • Calories from fat: 29%
  • Fat: 12.5g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 6.2g
  • Polyunsaturated fat: 2.8g
  • Protein: 32.5g
  • Carbohydrate: 33.8g
  • Fiber: 2.4g
  • Cholesterol: 197mg
  • Iron: 4.2mg
  • Sodium: 730mg
  • Calcium: 97mg


  • 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


  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.
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