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1/3 c FLOUR 1/4 c SAGE LEAVES, CUT DIAG.
1 ts SALT 1 lb PORK, CHICKEN CUTLETS, VEAL
1/2 ts PEPPER 2 tb OIL
1 ea EGG 1 ea LEMON WEDGES FOR GARNISH
2/3 c PLAIN BREAD CRUMBS
4 servings
ON A LARGE PLATE, COMBINE FLOUR, SALT AND PEPPER. IN A MEDIUM BOWL,
COMBINE EGG AND 2 TBSP. WATER. ON A LARGE PLATE, COMBINE BREAD CRUMBS AND
SAGE. DREDGE MEAT IN FLOUR MIXTURE, THEN IN EGG MIXTURE AND LASTLY IN
BREAD CRUMB MIXTURE. IN A LARGE NONSTICK SKILLET, SAUTE HALF THE MEAT, IN
1 TBSP OIL, FOR 2 TO 4 MINUTES ON EACH SIDE. REPEAT WITH REMAINING MEAT.
PLACE MEAT ON SERVING PLATTER AND GARNISH. MAKES 4 SERVINGS, EACH 317
CALORIES, 12 g FAT, 29 g PROTIEN, 142 mg CHOL, 21 g CARBS, 761 mg SODIUM.
1 ts SALT 1 lb PORK, CHICKEN CUTLETS, VEAL
1/2 ts PEPPER 2 tb OIL
1 ea EGG 1 ea LEMON WEDGES FOR GARNISH
2/3 c PLAIN BREAD CRUMBS
4 servings
ON A LARGE PLATE, COMBINE FLOUR, SALT AND PEPPER. IN A MEDIUM BOWL,
COMBINE EGG AND 2 TBSP. WATER. ON A LARGE PLATE, COMBINE BREAD CRUMBS AND
SAGE. DREDGE MEAT IN FLOUR MIXTURE, THEN IN EGG MIXTURE AND LASTLY IN
BREAD CRUMB MIXTURE. IN A LARGE NONSTICK SKILLET, SAUTE HALF THE MEAT, IN
1 TBSP OIL, FOR 2 TO 4 MINUTES ON EACH SIDE. REPEAT WITH REMAINING MEAT.
PLACE MEAT ON SERVING PLATTER AND GARNISH. MAKES 4 SERVINGS, EACH 317
CALORIES, 12 g FAT, 29 g PROTIEN, 142 mg CHOL, 21 g CARBS, 761 mg SODIUM.
