1 lb. lean veal shoulder, ground
1 egg or 2 egg whites
1 clove minced garlic (optional)
1 tbsp. minced onion
1/2 c. Italian-seasoned bread crumbs
2 tbsp. grated sharp Romano or shredded Provolone cheese
salt and pepper to taste

Stir egg, garlic and onion together. Combine bread crumbs and cheese. Spread some of the crumb mixture on wax paper. Take a handful of the meat mixture; press it on the crumbs. Sprinkle with additional crumbs and flatten the meat into a thin cutlet, using a spatula or the palm of your hand. Lift with a spatula onto a shallow nonstick cookie sheet which has been sprayed with cooking spray for no-fat frying. Continue shaping and bread coating cutlets. Discard excess crumbs. Put the tray in a very hot oven that has been preheated to 450°F.

Bake 8 to 10 minutes, turning over. Garnish with lemon wedges and fresh parsley, if desired.

Serves 4.