Veal Valdostana
Yield
4 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
bread crumbs
plain, dried |
|
| 3 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 4 | each |
veal cutlets
(4 oz each) |
*
|
| 1 | each |
eggs
beaten with 2 tablespoons water |
|
| ¼ | cup |
margarine
reduced-calorie |
|
| 4 | ounces |
fontina cheese
|
|
| 8 | wedges |
lemon
to garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
bread crumbs
plain, dried |
|
| 45 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 4 | each |
veal cutlets
(4 oz each) |
*
|
| 1 | each |
eggs
beaten with 2 tablespoons water |
|
| 59 | ml |
margarine
reduced-calorie |
|
| 115.6 | ml/g |
fontina cheese
|
|
| 8 | wedges |
lemon
to garnish |
*
|
Directions
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.
