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Baked veal schnitzel with salad

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A lighter, oven-baked take on the classic breaded veal cutlet, served with a simple cucumber and tomato salad.

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1. Coat the veal in the flour, then the beaten egg. 2. Arrange on a baking tray and bake until golden and cooked through. 3. Toss the cucumber and tomato with the olive oil. 4. Serve the schnitzel alongside the salad.