3/4 cup plain dried bread crumbs
3 tablespoon all-purpose flour
1/2 teaspoon salt
1 dash pepper
4 veal cutlets (4 oz each) preferably; from leg
1 egg, beaten with 2 tbl water
1/4 cup 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.
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