Parmesan Veal
Yield
6 servingsPrep
20 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
veal cutlets
|
|
| ¼ | cup |
bread crumbs
|
|
| 2 | tablespoons |
water
|
|
| ½ | each |
eggs
beaten |
|
| 2 | tablespoons |
water
|
|
| ¼ | cup |
vegetable oil
|
|
| 3 | tablespoons |
Parmesan cheese
grated |
|
| ½ | cup |
mozzarella cheese
thinly sliced |
*
|
| Sauce | |||
| 2 | each |
onions
thinly sliced |
|
| 4 | tablespoons |
vegetable oil
|
|
| 1 | each |
garlic cloves
minced |
|
| ½ | teaspoon |
sugar
|
|
| 1 | teaspoon |
basil
sweet |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 2 ½ | cups |
tomatoes, canned
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
veal cutlets
|
|
| 59 | ml |
bread crumbs
|
|
| 3E+1 | ml |
water
|
|
| 0.5 | each |
eggs
beaten |
|
| 3E+1 | ml |
water
|
|
| 59 | ml |
vegetable oil
|
|
| 45 | ml |
Parmesan cheese
grated |
|
| 118 | ml |
mozzarella cheese
thinly sliced |
*
|
| Sauce | |||
| 2 | each |
onions
thinly sliced |
|
| 6E+1 | ml |
vegetable oil
|
|
| 1 | each |
garlic cloves
minced |
|
| 2.5 | ml |
sugar
|
|
| 5 | ml |
basil
sweet |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 591 | ml |
tomatoes, canned
|
|
Directions
Cut veal into serving sized pieces.
Mix Parmesan cheese and bread crumbs.
Mix beaten egg with water.
Dip meat into egg, then into bread crumb mixture. Cook meat in hot oil until golden brown on both sides.
Coat cutlets with sauce on both sides and in pan.
Lay thin slices of Parmesan on top and pour the rest of the sauce evenly over top.
Bake at 325℉ (160℃). for 25 minutes.
For the sauce, cook the sliced onion and garlic in oil for 5 minutes.
Add tomatoes, and basil.
Simmer for 15 minutes. Add salt and a dash of pepper to taste, sugar; Stir.
