I had a package of veal cutlets from Costco in the freezer that I broke up for another meal and made schnitzel over the weekend. It’s a flour, egg, bread crumb process and once it’s breaded, doesn’t take long to cook on the stovetop in a sauté pan.  


Once the cutlets were done, I made a quick cream sauce from the pan drippings and finished some mushroom ravioli in it. 


I topped the schnitzel with arugula that was tossed with lemon, olive oil and red pepper flakes and a little dollop of (voice rising with excitement) whipped burrata cheese.  Also some sautéed baby zucchini for something green!

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