Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Plain dried bread crumbs
3 tb All-purpose flour
1/2 ts Salt
1 d 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
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.
