- 4 veal cutlets (4 ounces each)
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 1/2 cup all-purpose flour
- 2 eggs, lightly beaten
- 3/4 cup dry bread crumbs
- 1/4 cup butter
- 4 lemon slices
- Sprinkle veal with salt and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat veal with flour, then dip in eggs and coat with crumbs.
- In a large skillet over medium heat, cook veal in butter for 2-3 minutes on each side or until no longer pink. Serve with lemon.
1 each: 453 calories, 26g fat (12g saturated fat), 209mg cholesterol, 757mg sodium, 28g carbohydrate (2g sugars, 2g fiber), 27g protein.