Ingredients:

3/4 c Plain dried Bread crumbs
-preferably from leg
3 tbs All-purpose flour
1 Egg, beaten with 2 TBS 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)

Methods:

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.