Ingredients
- 70g (3/4 cup) dried (packaged) breadcrumbs
- 1/2 cup chopped fresh continental parsley
- 1/2 cup chopped fresh chives
- 40g (1/4 cup) plain flour
- 3 egg whites, lightly whisked
- 6 veal cutlets, French trimmed
- Olive oil spray
- 3 x 250g punnets cherry tomatoes, halved
- 2 tsp balsamic vinegar
- Parmesan Polenta (see related recipe), to serve
- Asparagus, Pea & Spinach Salad (see related recipe), to serve
Description
Herb-crumbed Veal Cutlets With Balsamic Tomatoes Recipe - Combine The Breadcrumbs, Parsley And Chives On A Large Plate. Place The Flour On A Separate Plate And Season With Salt And Pepper. Place The Egg In A Bowl. Coat The Veal In Flour...
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