Breaded Veal Topped With Tomatoes, Spinach And Lemon

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

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

Directions

1. Place flour in a shallow dish.
2. Place eggs in another shallow dish.
3. Place dry breadcrumbs in another shallow dish.
4. Sprinkle veal with 1/2 teaspoon salt and black pepper.
5. Working with 1 cutlet at a time, dredge veal in flour, turning to coat; shake off excess flour.
6. Dip veal in egg, and dredge in breadcrumb mixture.
7. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat.
8. Add veal; cook 4 minutes.
9. Turn veal over; cook 3 minutes or until done.
10. While veal cooks, combine 2 teaspoons oil, vinegar, and 1/8 teaspoon salt in a large bowl.
11. Add spinach and tomatoes; toss gently to coat.
12. Top veal with spinach mixture; serve with lemon wedges.

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