Crispy Nutty Veal


  • 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.
  • Sautee veal approximately 2 minutes on each side.
  • Serve the veal with ratatouille, roasted vegetables or crisp steamed vegetables.