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Veal Valdostana

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Submitted by sory

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

35 min

Ingredients

¾ 177
CUP ML BREAD CRUMBS
plain, dried
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
½ 2.5
TEASPOON ML SALT
1 1
DASH DASH BLACK PEPPER *
4 4
EACH EACH VEAL CUTLETS
(4 oz each) *
1 1
EACH EACH EGGS
beaten with 2 tablespoons water
¼ 59
CUP ML MARGARINE
reduced-calorie
4 115.6
OUNCES ML/G FONTINA CHEESE
8 8
WEDGES 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 65g (2.3 oz)
Amount per Serving
Calories 268 59% from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 716mg 30%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 4%
Sugars g
Protein 16g
Vitamin A 14% Vitamin C 0%
Calcium 12% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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