Crispy Nutty Veal

• 1/2 lb  veal cutlets   #28255
• 1/4 cup  cornmeal   #09115
• 2 tbsp pecans   #11697
• 1 egg white   #33635
• 2 tsp olive oil   #13736
• Salt and freshly ground pepper

• 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.