Lemon-sage breaded veal cutlets | IGA Recipes

Lemon-sage breaded veal cutlets

Lemon-sage breaded veal cutlets

Preparation time 10 minutes

Total time: 30 minutes

Ingredients

15 mL (1 tablespoon) Compliments olive oil
2 eggs, lightly beaten
8 veal cutlets (about 500 g in all)
To taste, salt and pepper
5 mL (1 teaspoon) garlic powder
10 mL (2 teaspoons) onion powder
30 mL (2 tablespoons) finely chopped lemon zest
125 mL (1/2 cup) cornmeal
60 mL (1/4 cup) ground pecans
60 mL (1/4 cup) fine wheat bulgur
75 mL (1/3 cup) finely chopped fresh sage
8 lemon wedges

Directions

In a bowl, combine bulgur, pecans, cornmeal, lemon zest, onion powder and garlic powder.
Season with salt and pepper to taste. Dip each veal cutlet in beaten egg and then in bulgur mixture, coating well. Heat oil in a non-stick skillet over high heat.
Cook cutlets about 1 minute on each side.Proceed in several steps if need be.
Garnish with fresh sage and splash with lemon juice. Serve with steamed carrots and green salad.

Variation: Replace bulgur by fine couscous and replace lemon zest by orange zest.s