Veal Valdostana Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: 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 water
1/4 cup: Reduced-calorie margarine,
4 ounce: Fontina cheese, shredded
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp