Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N E | ***** |
* Cutlets cook quickly and evenly when they are first pounded thin. To do this, place cutlets in single layer between two sheets of plastic wrap; using meat pounder or rolling pin, pound to ⅛ or ¼" thickness according to recipe.
* Sometimes available cutlets may be smaller than the 4oz pieces specified; it's fine to use to 2oz pieces instead, pounded thin as directed above.
* Even cutlets with a higher fat content, such as pork, can be part of a reduced-fat meal when served with rice or vegetables cooked without fat.
* Cutlets of different meats, including beef, are interchangeable in these recipes.
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