Veal recipes |
Veal Valdostana |
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. |