Breaded Veal Cutlet
4
Points®
Total time: 24 min • Prep: 12 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
We gave our veal a fast, flavourful crust and then pan-fried it for a crispy texture.
Ingredients
Seasoned breadcrumbs
¼ cup(s)
Fresh basil
1 tbsp(s)
Fresh parsley
1 tbsp(s)
Rosemary
1 tbsp(s)
Uncooked lean veal cutlet
1 pound(s)
Table salt
½ tsp(s)
Black pepper
½ pinch(es)
Honey mustard
2 tbsp(s)
Egg whites
1 serving(s)
Olive oil cooking spray
2 spray(s)
Olive oil
2 tbsp(s)
Canned beef broth
¼ cup(s)
Instructions
1
In a shallow dish, combine bread crumbs, basil, parsley and rosemary; mix well and set aside.
2
Place veal on a plate and season all over with salt and pepper; spread mustard on both sides of cutlets and then dip into egg white. Dust veal with bread crumb mixture, turning to coat the whole surface.
3
Coat a large nonstick skillet with cooking spray and place over medium to medium-high heat; heat oil until shimmering. Cook veal 4 to 5 minutes on one side; flip and cook until done, about 4 to 5 minutes more on other side. Remove veal to a serving plate and deglaze pan with broth; pour over veal. Yields1 cutlet per serving.
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