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Veal Valdostana

3/4 c Plain dried bread crumbs
3 tb All-purpose flour
1/2 ts Salt
1 ds 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.


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