DINNER Veal recipe offers a quick meal idea

By LINDA GASSENHEIMER
KNIGHT RIDDER NEWSPAPERS
This quick, autumn dinner combines crispy, sauteed veal cutlets with freshly made ratatouille, a tasty, Provencal vegetable blend.
Coating the veal with coarse cornmeal gives it a flavorful crust without deep-frying.
Veal needs very little cooking. Sear it in the skillet, cook for about 2 minutes per side and then remove from heat. It will be juicy and a little pink inside.
Ratatouille is made by simmering eggplant, zucchini, onion, garlic and tomatoes in olive oil. This is a quick version that captures the flavors of Provence without the lengthy cooking.
Complete this Provencal meal with warm, crusty French bread.
HELPFUL HINTS
Chop pecans in a food processor and remove; without washing the bowl, change to a slicing blade and cut the vegetables.
Boneless, skinless chicken breast can be used instead of veal; flatten to a thickness of 1/4 to 1/2 inch and cook about 3 minutes per side.
COUNTDOWN
Start ratatouille.
Make veal.
CRISPY VEAL
1/4 cup coarse cornmeal
Salt and freshly ground pepper
2 tablespoons pecans
1 egg white
1/2 pound veal cutlets
2 teaspoons olive oil
Season 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. Saute veal 2 minutes; turn and saute 2 minutes more. Makes 2 servings.
Per serving: 274 calories (41 percent from fat), 12.4 g fat (1.7 g saturated, 7 g monounsaturated), 88 mg cholesterol, 27.9 g protein, 12.4 g carbohydrates, 0.7 g fiber, 74 mg sodium.
QUICK RATATOUILLE
1/2 pound eggplant, washed and sliced (3 cups)
1/2 pound zucchini, washed and sliced (2 cups)
6 ounces button mushrooms, sliced (2 cups)
2 cups tomato or pasta sauce
Salt and freshly ground pepper
Add eggplant, zucchini, mushrooms and pasta sauce to a medium saucepan. Bring to a simmer on medium heat. Lower heat and cover. Simmer 15 minutes. Vegetables should be cooked through but a little firm. Add salt and pepper to taste. Makes 2 servings.
Per serving: 215 calories (25 percent from fat), 5.9 g fat (0.9 g saturated, 2.2 g monounsaturated), 0 cholesterol, 8.9 g protein, 35.2 g carbohydrates, 9.8 g fiber, 1,040 mg sodium.