Veal Valdostana

Recipes Ingredients:

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

Recipe 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.