- In a bowl, combine bulgur, pecans, cornmeal, lemon zest, onion powder and garlic powder.
- Season with salt and pepper to taste. Dip each veal cutlet in beaten egg and then in bulgur mixture, coating well. Heat oil in a non-stick skillet over high heat.
- Cook cutlets about 1 minute on each side.Proceed in several steps if need be.
- Garnish with fresh sage and splash with lemon juice. Serve with steamed carrots and green salad.
: Replace bulgur by fine couscous and replace lemon zest by orange zest.s