Instructions: In a shallow dish, combine the whole-wheat flour, salt, and pepper; mix well. Place the veal in the flour mixture and turn to coat completely.

Melt the butter in a large skillet over medium-high heat. Add the veal, sun-dried tomatoes, and 2 tablespoons of the basil. Saute the veal for 2 to 3 minutes per side, or until browned and cooked through.

Sprinkle with the remaining basil and serve.

This recipe yields 4 servings.

Serving size: 1 cutlet.

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