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Veal Valdostana

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      Title: VEAL VALDOSTANA
 Categories: Meats, Italian
      Yield: 4 Servings
 
    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.
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
  
  Posted by Fred Peters.
 
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