Cheese Sauced Schnitzel
|Boneless veal leg round steak/Sirloin steak||1 Pound, trimmed|
|Dry bread crumbs||1⁄8 Cup (2 tbs)|
|Parmesan cheese||2 Tablespoon, grated|
|Cooking oil||1 Tablespoon|
|Skim milk||3⁄4 Cup (12 tbs)|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
|Neufchatel cheese||2 Ounce, cut into 1/2-inch pieces|
Cut veal into 4 pieces.
Place 1 piece of veal between 2 pieces of clear plastic wrap.
Working from the center to the edges, pound with a meat mallet to 1/4-inch thickness.
Repeat with remaining veal.
Sprinkle lightly with pepper, if desired.
In a shallow bowl or pie plate combine bread crumbs and Parmesan cheese.
In another shallow bowl or pie plate combine water and egg white.
Dip veal pieces into egg mixture, then into bread crumb mixture.
Let veal stand about 10 minutes or till coating dries.
Spray a large skillet with nonstick coating.
Preheat skillet over medium heat.
Add veal to skillet and cook for 4 to 5 minutes or till golden.
Add cooking oil to skillet.
Turn veal and cook for 3 to 4 minutes more or till golden.
Remove from skillet.
For sauce, stir together milk, cornstarch, and bouillon granules.
Add to skillet.
Cook and stir till thickened and bubbly, scraping to loosen browned bits from bottom of skillet.
Add Neufchatel cheese.
Cook and stir about 2 minutes more or till cheese melts.
Serve sauce with veal.