1/2 lb. (1/4 inch thick) veal cutlets, trimmed
1 1/2 tbsp. flour
1/4 tsp. salt
1/4 tsp. freshly ground pepper
Vegetable cooking spray
2 tsp. vegetable oil
1/3 c. Chablis or other dry white wine
2 tbsp. lemon juice
Lemon twists (optional)

Flatten veal cutlets between sheets of waxed paper to 1/8 inch thickness. Cut real into 2-inch pieces.

Combine flour, salt, and pepper. Dredge veal in flour mixture. Coat a large skillet with cooking spray and add oil to the skillet. Heat at medium-high until hot. Add veal and cook 1 minute on each side or until lightly browned. Remove veal from skillet and set aside.

Pour wine and lemon juice into skillet; bring to a boil. Return veal to skillet and coat with sauce. Reduce heat and simmer 1 to 2 minutes until sauce has slightly thickened and veal is heated through. Garnish with lemon twists. Yield: 2 servings, 225 calories per serving.