1 lb. lean, fat-trimmed ground veal shoulder
1 env. seasoned hamburger extender (textured vegetable protein)
Water
1/4 c. Toasted High-Fiber Bread crumbs or commercial unseasoned bread crumbs
2 tbsp. butter
1 beef bouillon cube
2 tbsp. lemon juice
1/2 c. boiling water
3 tbsp. chopped fresh parsley
Coarsely ground pepper
Additional fresh parsley (opt.)
Lemon wedges (opt.)

Use packaged hamburger extender to turn 1 pound meat into 1 1/2 pounds; combine veal and extender with the amount of water called for on the package. For extra flavor, choose the seasoned "Swedish Meatballs" mix. Shape into 6 oval steak-shaped patties and flatten into "cutlets". Press each "cutlet" into the crumbs, coating lightly.

Heat 1 tablespoon butter; cook the patties on one side. Add second tablespoon of butter and brown on the other side. Don't overcook. Remove to a platter. Combine bouillon, lemon juice and boiling water in the skillet. Cook quickly over a high flame, scraping the skillet well. Add the parsley at the last minute, then pour the hot pan juices over the "cutlets". Sprinkle with pepper. Garnish with additional fresh parsley and lemon wedges, if desired. 6 servings, 170 calories each.