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.