Breaded Veal Topped with Tomatoes, Spinach, and Lemon

1/2 cup flour
2 large eggs, lightly beaten
1 cup dry breadcrumbs
4 veal cutlets
1/2 tsp. salt
1/4 tsp. white pepper
4 tsp. olive oil
2 tsp. balsamic vinegar
1/8 tsp. salt
3 cups fresh spinach
1 cup grape tomatoes, halved
1 lemon, quartered

Place flour in shallow dish. Place eggs in another shallow dish. Place the dry
breadcrumbs in another shallow dish. Sprinkle veal with 1/2 tsp. salt and
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.

Heat 2 tsp. 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.

While veal cooks, combine 2 tsp. oil, vinegar, and 1/8 tsp. salt in a large
bowl. Add spinach and tomatoes; toss gently to coat. Top veal with spinach
mixture; serve with lemon wedges.

4 servings