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| 3/4 Tasse | Plain dried bread crumbs |
| 3 Esslöffel | all-purpose flour |
| 1/2 Teelöffel | salt |
| 1 Prise | pepper |
| 4 | Veal cutlets (4 oz each) preferably from leg |
| 1 | Egg, beaten with 2 Tbl water |
| 1/4 Tasse | Reduced-calorie margarine |
| 4 x ca. 30 g | Fontina cheese, shredded |
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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.
[Weight Watchers New International Cookbook]
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