Breaded Veal Topped With Tomatoes Spinach And Lemon Recipe
Ingredients
| All purpose flour | 1/2 Cup (16 tbs) | |
| 2 large eggs, lightly beaten | ||
| Breadcrumbs | 1 Cup (16 tbs) | |
| 4 (4-ounce) veal cutlets (about 1/4 inch thick) | ||
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Olive oil | 4 Teaspoon, divided | |
| Cooking spray | ||
| Balsamic vinegar | 2 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Spinach | 3 Cup (16 tbs) | |
| Grape tomatoes | 1 Cup (16 tbs), halved | |
| Lemon | 1 , quartered | |
Directions
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
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
Chef
