Veal cutlets with vegetable pilaf

1.Heat oil in a large saucepan on medium. Cook onion and carrot for 5 minutes, stirring, until soft. Stir in rice and cook for 2 minutes. Stir in 1 1/3 cups water, peas and corn and season to taste. Bring to boil. Reduce heat to medium and cook, covered, for 13-15 minutes, until rice is cooked and liquid evaporates.

2.Meanwhile, lightly spray a large non-stick frying pan with cooking oil spray and heat on medium-high. Cook veal cutlets for 4 minutes each side, until cooked through.

3.Divide vegetable pilaf between four serving plates and top with a veal cutlet to serve.