*  Exported from  MasterCook II  *
 
                              VEAL VALDOSTANA
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Meats                            Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  c             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 wa
      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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