Veal Cutlet Milanese

This recipe is written for two servings.  For those of us living alone, scaling down recipes to prevent eating leftovers for days are a constant project.

Veal Milanese

3/4 pound veal cutlets, about 1/2-inch thick
1/4 cup plain breadcrumbs
2 tablespoons grated Parmesan cheese
Salt and freshly ground black pepper
1 egg white, slightly beaten
2 teaspoons olive oil
1 tablespoon capers
1 lemon cut into wedges

Directions:

Thin cut boneless, skinless chicken breasts can be used instead of veal. They should be about 1/2-inch thick.  The terms cutlets and scallops are both used when describing a cut of veal. In both cases they refer to a thin cut that can be cooked quickly.

Pound veal flat to about 1/2 inch. Mix breadcrumbs and Parmesan cheese together and add salt and pepper to taste. Dip veal cutlets in egg white and then in a breadcrumb mixture, making sure both sides are coated. Heat in a nonstick skillet over medium-high heat and add the cutlets. Cook 1 1/2 minutes and turn and cook second side 1 1/2 minutes. Divide between 2 dinner plates and squeeze juice from lemon wedges on top. Sprinkle with capers and salt and pepper to taste.

Spaghetti Pomodoro 
1/4 pound whole wheat spaghettini
1 cup canned, drained, low-sodium diced tomatoes*
1/4 cup fresh basil leaves, torn into small pieces (optional)
Salt and freshly ground black pepper

Directions:

Bring a large saucepan filled with water to a boil over high heat. Add the pasta and cook 9-10 minutes or according to package instructions. Drain and toss with diced tomatoes and fresh basil (optional). Add salt and pepper to taste.

Shopping List: 3/4 pound veal cutlets, about 1/2-inch thick, 1 small piece Parmesan cheese, 1 container plain breadcrumbs, 1 bottle capers, 1 package whole wheat spaghettini, 1 small can low-sodium diced tomatoes*, 1 lemon, 1 bunch basil (optional)

Makes 2 servings.