Veal valdostana
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Plain dried bread crumbs |
| 3 | tablespoons | All-purpose flour |
| ½ | teaspoon | Salt |
| 1 | dash | Pepper |
| 4 | Veal cutlets (4 oz each) preferably from leg | |
| 1 | Egg, beaten with 2 TBL water | |
| ¼ | cup | Reduced-calorie margarine |
| 4 | ounces | Fontina cheese, shredded |
Directions
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.