I often make a schnitzel or a veal Cordon Bleu in the classic way - by
frying in lard (or Crisco) but, after surgery, my lady doesn't react
well to fried foods. Is there a way to prapare the veal in the normal
way but bake it or, somehow, avoid the frying and consequent fat
content?

I know, it's almost blasphemous to suggest such a thing but we love
the meal yet don't want to suffer the consequences.

Any ideas will be received gratefully.

Pixmaker in FLL
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