Variations for two. Two cutlets per recipe.

1 tbsp. cornstarch
1/8 tsp. salt
1/8 tsp. black pepper
1 1/2 tsp. olive oil
1 1/2 tsp. unsalted butter
1 tbsp. lemon juice
1 tbsp. minced parsley

1. Combine cornstarch, salt, and pepper on plate. Press cutlets coating evenly, set aside. In heavy skillet heat olive oil and butter 1 minute on high heat. Add cutlets and brown. Drain on paper towels. Lower heat, add lemon juice and parsley stirring to loosen browned bits. Return cutlets to pan and cook for one or two minutes or until heated through. Baste often with lemon juice and parsley.

2. In place of lemon juice add 1 (8 ounce) can low sodium tomato sauce, 1/2 teaspoon dried oregano or basil or thyme and heat to bubble gently. Add cutlets and heat 1 minute or until heated through. Sprinkle each cutlet with 1 1/2 teaspoon shredded par skim milk mozzarella cheese and 1/2 teaspoon Parmesan cheese. Cover and cook 1 minute until cheese melts.

3. In place of lemon juice and parsley use an additional one teaspoon olive oil, 1/4 pound sliced mushrooms. Cook over moderate heat 2 or 3 minutes until golden brown. Stir in 1/4 cup each of dry sherry, low sodium beef broth, and boil uncovered 1 to 2 minutes until only a thick sauce remains. Return cutlets, spoon mushrooms on top and heat one minute.

Be sure to use the heaviest skillet you have when cooking poultry or veal cutlets. Meat must cook rapidly and the thicker the pan, the more even the heat.