Veal with Mushrooms and Marsala
INGREDIENTS:
3/4 c Plain dried bread crumbs -preferably from leg
3 tb All-purpose flour 1 Egg, beaten with 2 TBL water
1/2 ts Salt 1/4 c Reduced-calorie margarine
1 ds Pepper 4 oz Fontina cheese, shredded
4 Veal cutlets (4 oz each)
3/4 c Plain dried bread crumbs -preferably from leg
3 tb All-purpose flour 1 Egg, beaten with 2 TBL water
1/2 ts Salt 1/4 c Reduced-calorie margarine
1 ds Pepper 4 oz Fontina cheese, shredded
4 Veal cutlets (4 oz each)
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]
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]