Veal Recipes

Serves 2

Ingredients
1/2 lb (225 g) veal cutlets
1/2 lb (225 g) eggplant, washed and sliced
1/2 lb (225 g) zucchini, washed and sliced
2 cups (500 ml) button mushrooms, sliced
2 cups (500 ml) tomato or pasta sauce
Salt and freshly ground pepper
1/4 cup (60 ml) cornmeal
2 tablespoons (30 ml) pecans
1 egg white
2 teaspoons (10 ml) olive oil

Directions
Combine eggplant, zucchini, mushrooms and tomato sauce in a saucepan. Bring to a simmer on medium heat. Lower heat and cover. Simmer 15 minutes. Vegetables should be cooked through but a little firm. Add salt and pepper to taste.

While the ratatouille simmers, season the cornmeal with salt and pepper to taste. Chop pecans in a food processor or by hand and mix with cornmeal. Lightly beat egg white. Dip veal into egg white and then cornmeal mixture, coating both sides well.

Heat olive oil in a nonstick skillet on medium-high heat. Sautefried quickly in a little fat veal 2 minutes; turn and sautefried quickly in a little fat 2 minutes more. Serve the veal with ratatouille on the side or spooned over top, accompanied by crisp steamed vegetables.

Recipe Source  www.go-at-home.com