Mexican Veal Kiev
|Neufchatel cheese/Null||4 Ounce (1/2 Of An Eight Ounce Package)|
|Minced fresh cilantro/Null||1 Tablespoon (Null)|
|Veal cutlets/Null||1 1⁄2 Pound (Null)|
|Chili powder/Null||3⁄4 Teaspoon (Null)|
|Garlic powder/Null||1⁄2 Teaspoon (Null)|
|Ground cumin/Null||1⁄4 Teaspoon (Null)|
|Pepper/Null||1⁄4 Teaspoon (Null)|
|Canned whole green chiles/Null||8 Ounce, seeded and sliced lengthwise into strips (2 Cans, 4 Ounce Each)|
|Frozen egg substitute/Null||3 Tablespoon, thawed (Null)|
|Skim milk/Null||1 1⁄2 Teaspoon (Null)|
|Fine dry breadcrumbs/Null||6 Tablespoon (1/4 Cup Plus 2 Tablespoon)|
|Reduced calorie margarine/Null||1 1⁄2 Teaspoon (Null)|
|Vegetable oil/Null||1 1⁄2 Teaspoon (Null)|
|Vegetable cooking spray/Null||1 (Null)|
Cut cheese into 8 equal portions; sprinkle with minced cilantro.
Cover and freeze 30 minutes or until firm.
Trim fat from cutlets; cut cutlets into 8 equal portions.
Place cutlets between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
Combine chili powder and next 3 ingredients; stir well.
Sprinkle evenly on both sides of each cutlet.
Divide green chile strips into 8 equal portions; wrap chile strips around each portion of cheese.
Place 1 cheese portion in center of each cutlet.
Roll up cutlets, jellyroll fashion, starting at short side; tuck ends under, and secure with wooden picks.
Combine egg substitute and milk in a shallow dish; dip veal rolls in egg mixture, and dredge in breadcrumbs.
Heat margarine and oil in a large nonstick skillet over medium heat until margarine melts.
Add veal rolls; cook 3 minutes on each side or until browned.
Remove from skillet, and place in an 11- x 7- x 2-inch baking dish coated with cooking spray.
Bake at 375° for 25 minutes.
Remove wooden picks.
Garnish with fresh cilantro sprigs, if desired.