*  Exported from  MasterCook  *

                             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       tb           All-purpose flour
     1/2   ts           Salt
   1       d            Pepper
   4                    Veal cutlets (4 oz each)
                        -preferably from leg
   1                    Egg, beaten with 2 TBL water
     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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