1 lb. veal cutlets
3 tbsp. all purpose flour
1/2 tsp. salt
1/2 tsp. pepper
Vegetable cooking spray
1 tbsp. + 1 tsp. vegetable oil
2/3 c. Chablis or red dry white wine
1/2 c. lemon juice
Lemon twists (opt.)

Trim fat from cutlets. Place between 2 sheets of heavy duty plastic wrap and flatten to 1/8" thickness, using a meat mallet or rolling pin. Cut veal into 2" pieces. Combine flour, salt and pepper; dredge veal in flour mixture.

Coat a large non stick skillet with cooking spray; add oil. Place over medium high heat until hot. Add cutlets; cook 1 minute on each side or until lightly browned. Remove from skillet and set aside.

Add wine and lemon juice to skillet; bring to a boil. Return veal to skillet, turning to coat with sauce; reduce heat and simmer 1 to 2 minutes or until sauce is slightly thickened and veal is thoroughly heated. Transfer to a serving platter. Garnish with lemon twists, if desired. Yield: 4 servings, about 194 calories per serving.