Breaded Veal Topped with Tomatoes, Spinach, and Lemon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 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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