Total Calories: 469
Mix the anchovies and capers in a bowl and set aside.
Place the veal cutlets between 2 layers of plastic wrap and pound until ¼ inch thick. Sprinkle with salt and pepper. Dip each cutlet in egg substitute and then breadcrumbs to coat.
Melt 2 tablespoons of the margarine with 2 tablespoons of olive oil in a large skillet over medium high heat. Add 2 cutlets to the skillet and cook until golden brown on each side. Transfer the cooked cutlet to a dish, cover and keep warm while cooking the next 2 and then the final 2 cutlets.
Spread the anchovies and capers over the cutlets and garnish with lemon wedges.
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