"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Breaded Veal Cutlet Recipe

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This recipe for Breaded Veal Cutlet, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Weight Watchers Group
Added: Tuesday, March 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 sprays - cooking spray
1/3 c. - seasoned bread crumbs
1 T. - basil, freshly chopped OR 1 tsp. - dried basil
1 T. - parsley, freshly chopped OR 1 tsp. - dried parsley
1 T. - rosemary, freshly chopped OR 1 tsp. - dried rosemary
1 lb. - boneless lean veal loin chops (four 4 oz.)
1/8 tsp. - table salt OR to taste
1/8 tsp. - black pepper, freshly ground OR to taste
2 T. - honey mustard

Directions:
Directions:
Preheat oven to 400. Coat a large baking sheet with cooking spray. In a shallow dish, combine breadcrumbs, basil, parsley and rosemary; mix well to combine. Season veal chops all over with salt and pepper; spread mustard all over both sides of veal. Place veal in breadcrumb mixture; turn to coat both sides. Transfer veal to prepared baking sheet and spray surface with cooking spray. Bake until no longer pink in center, about 25 minutes. Makes 4 servings.

Personal Notes:
Personal Notes:
Yields about 3 oz. per serving, 4 points each.

 

 

 

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