See below ingredients and instructions of the recipe
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
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
Makes 4 servings.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
Posted by Fred Peters.