BREADED VEAL CUTLET

BREADED VEAL CUTLET
4 points
4 servings

2 sprays cooking spray
1/3 cup seasoned breadcrumbs
1 tbsp. basil, fresh, chopped, or 1 tsp. dried basil
1 tbsp. parsley, fresh, chopped, or 1 tsp. dried parsley
1 tbsp. rosemary, fresh, chopped, or 1 tsp. dried rosemary
1 lb. lean veal loin, four 4-oz. boneless chops
1/8 tsp. salt or to taste
1/8 tsp. black pepper or to taste
2 tbsp. honey mustard

Preheat oven to 400^. Coat a large baking sheet with cooking spray.
In a shallow dish, combine breadcrumbs, basil, parsley and rosemary, mix well to combine.
Season veal chops all over with salt and pepper; spread mustard all over both sides of veal. Place veal in breadcrumb mixture, turn to coat both sides. Transfer veal to prepared baking sheet and spray surface with cooking spray.

Bake until no longer pink in center, about 25 minutes. Yields about 3-oz. per serving.