Veal valdostana
Yield: 4 Servings
Ingredients:
- 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
Instructions:
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. Makes 4 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
