Veal Valdostana

* Exported from MasterCook II *

VEAL VALDOSTANA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Plain dried bread crumbs
3 tbsp All-purpose flour
1/2 tsp Salt
1 dash Pepper
4 Veal cutlets (4 oz each) -- preferably from leg
1 Egg -- beaten with 2 TBL wa
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 lemon wedges.

Makes 4 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
Posted by Fred Peters.

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