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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Dairy Italian Meats, Italian 4 Servings

INGREDIENTS

3/4 c Plain dried bread crumbs
3 tb All-purpose flour
1/2 ts Salt
1 ds Pepper
4 Veal cutlets (4 oz each) preferably from leg
1 Egg, beaten with 2 TBL water
1/4 c Reduced-calorie margarine
4 oz Fontina cheese, shredded

INSTRUCTIONS

Garnish:  8 lemon wedges
Spread bread crumbs on a sheet of wax paper or a paper plate; set aside. In
bowl combine flour, salt, and pepper; dredge cutlets in flour, coating all
sides. Dip each cutlet into beaten egg, then into bread crumbs, thoroughly
coating all sides.
In 12-inch nonstick skillet heat margarine over medium heat until hot and
bubbly; add cutlets and brown on both sides. Transfer cutlets to jelly-roll
pan or cookie sheet; top each with 1 ounce cheese and broil just until
cheese melts.  Serve each portion garnished with 2 lemon wedges.
Makes 4 servings.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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