Veal Parmesan
Yield
6 servingsPrep
30 minCook
10 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
veal
|
|
| ½ | cup |
bread crumbs
|
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
ground |
|
| 2 | large |
eggs
beaten |
|
| ½ | cup |
Parmesan cheese
|
|
| 1 | teaspoon |
oregano
|
|
| 1 | cup |
white wine
|
*
|
| ¾ | cup |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
veal
|
|
| 118 | ml |
bread crumbs
|
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
ground |
|
| 2 | large |
eggs
beaten |
|
| 118 | ml |
Parmesan cheese
|
|
| 5 | ml |
oregano
|
|
| 237 | ml |
white wine
|
*
|
| 177 | ml |
olive oil
|
|
Directions
Pound veal until thin.
Pat dry, cut into pieces.
Combine bread crumbs, cheese, spices and salt.
Set aside.
Beat eggs in a shallow dish.
Dip veal into eggs, then crumb mixture, coating on both sides.
Heat oil in skillet.
Sauté veal until golden brown. About 3 minutes per side.
Remove to warm platter.
Drain fat, stir in wine, scraping up brown residue until boiling.
Pour over veal.
Serving hint - cover with tomato sauce.
Top with mozzarella cheese slices.
Broil until cheese melts.
