Veal Cutlets Parmigiana |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 veal cutlets (1 pound) | 1/3 cup all-purpose flour | 1 egg, beaten |
| grated Parmesan or Romano cheese | salt and pepper to taste | 1/3 cup bread crumbs |
| 1/4 cup olive oil | 2 tablespoons butter | 1 can (8 ounces) tomato sauce |
| 4 slices Mozzarella | ||
| 1 | Preheat oven to 350 F. Dip cutlets in flour, then in egg seasoned with 1 tablespoon grated cheese, salt and pepper. Then dip in bread crumbs. Heat olive oil and butter in large skillet until it foams. Reduce heat and saute cutlets on both sides until well browned. Place cutlets in baking dish, cover with mozzarella, tomato sauce and a few tablespoons of grated cheese. Bake uncovered, 15 to 20 minutes. |