| 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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