INGREDIENTS

INSTRUCTIONS

Cutlets cook quickly and evenly when they are first pounded thin.  To
do this, place cutlets in single layer between two sheets of plastic
wrap; using meat pounder or rolling pin, pound to 1/8 or 1/4"
thickness according to recipe. Sometimes available cutlets may be
smaller than the 4oz pieces specified; it's fine to use to 2oz pieces
instead, pounded thin as directed above. Even cutlets with a higher
fat content, such as pork, can be part of a reduced-fat meal when
served with rice or vegetables cooked without fat. Cutlets of
different meats, including beef, are interchangeable in these recipes.
Recipe By     :  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 290.7mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g