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Title: Veal Valdostana
Categories: Veal Italian
Yield: 4 Servings
| 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 lemon wedges.
Makes 4 servings.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
Posted by Fred Peters.
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