Total Calories: 118
Combine the salt and paprika and sprinkle evenly over the cutlets. Placed the cutlets between two layers of wax paper and pound them with a mallet to flatten. Combine the bread crumbs, parsley, basil and garlic powder in a soup bowl. Dredge the veal cutlets in the egg substitute in one soup bowl, dredge it in the bread crumb mixture and dry on a wire rack for 15 minutes
Sauté the cutlets in hot oil for 2 to 3 minutes on each side until browned. Drain on paper towels. Garnish with lemon slices.
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