Chopped Veal Cutlets

• 1 lb. lean veal shoulder, ground
• 1 egg or 2 egg whites
• 1 clove minced garlic (optional)
• 1 Tbsp. minced onion
• 1/2 c. Italian-seasoned bread crumbs
• 2 Tbsp. grated sharp Romano or shredded Provolone cheese
• salt and pepper to taste

1. Stir egg, garlic and onion together. Combine bread crumbs and cheese. Spread some of the crumb mixture on wax paper. Take a handful of the meat mixture; press it on the crumbs. Sprinkle with additional crumbs and flatten the meat into a thin cutlet, using a spatula or the palm of your hand. Lift with a spatula onto a shallow nonstick cookie sheet which has been sprayed with cooking spray
2. for no-fat frying. Continue shaping and bread coating cutlets. Discard excess crumbs. Put the tray in a very hot oven that has been preheated to 450u0b0. Bake 8 to 10 minutes, turning over. Garnish with lemon wedges and fresh parsley, if desired. Serves 4.

lean veal shoulder, egg, garlic, onion, italianseasoned bread crumbs, romano, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=23965 (may not work)