Serves: 6
Total Calories: 469

12 anchovy fillets, chopped
1/4 cup capers
6 4 ounce veal cutlets
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups liquid egg substitute
1 cup flour
3 1/2 cups unflavored bread crumbs
6 tablespoons polyunsaturated margarine
6 tablespoons extra virgin olive oil
3 lemons, cut into wedges

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.

Nutritional Facts:

Serves: 6
Total Calories: 469
Calories from Fat: 158

More Recipes from the The Happy Heart Cookbook Cookbook:
Barbecued Veal
Breaded Veal Cutlets
Veal Scallopine
Veal Cacciatore
Sherried Veal
Petit Sirah-Braised Veal Chops
Veal Marsala
Braised Veal Shoulder
Rolled Veal
Osso Bucco
Wiener Schnitzel