Total Calories: 306
Combine the paprika and salt and rub into the cutlets. One at a time, place the cutlets between clear plastic wrap and pound flat with a mallet, beginning in the center and moving to the edges.
Combine the crushed grape nuts, parmesan cheese and parsley. Dry the cutlets, dip in the egg substitute and then dredge in the crumb mixture.
Sauté the cutlets in hot oil for 3-4 minutes on each side. Drain on paper towels and serve garnished with lemon wedges.
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