Breaded Veal Topped With Tomatoes, Spinach, And Lemon

• 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.

allpurpose, eggs, breadcrumbs, veal cutlets, salt, black pepper, olive oil, cooking spray, balsamic vinegar, salt, fresh spinach, grape tomatoes, lemon

Taken from www.myrecipes.com/recipe/breaded-veal-topped-with-tomatoes-spinach-lemon (may not work)