Total preparation and cooking time: 25 minutes (Makes 2 servings)
1/2 pound veal leg cutlets, cut 1/8 to 1/4 inch thick
1/2 cup dry bread crumbs
1 egg, well beaten
1 tablespoon butter
1 tablespoon olive oil
Fresh lemon juice
Salt and pepper
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1. Pound veal cutlets to 1/8-inch thickness, if necessary. In shallow dish, combine coating ingredients. Place bread crumbs and egg in two separate shallow dishes. Lightly coat both sides of cutlets with coating mixture. Dip each cutlet into egg, allowing to drain slightly, then into bread crumbs to coat both sides.
2. In large nonstick skillet, heat 1/2 of butter and oil over medium-high heat until hot. Add 1/2 of cutlets; cook 3 to 4 minutes for medium doneness, turning once. Remove cutlets; keep warm. Repeat with remaining butter, oil and cutlets.
3. Just before serving, sprinkle cutlets with lemon juice and season with salt and pepper, as desired.
COOK’S TIP: Recipe may be doubled
Nutrition information per serving: 408 calories; 19 g fat (7 g saturated fat; 9 g monounsaturated fat); 208 mg cholesterol; 292 mg sodium; 26 g carbohydrate; 1.4 g fiber; 31 g protein; 10.9 mg niacin; 0.3 mg vitamin B6; 1.4 mcg vitamin B12; 2.9 mg iron; 27.6 mcg selenium; 3.4 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B12, selenium and zinc; and a good source of vitamin B6 and iron.