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Veal Parmigiana*

 

13

Yield

servings

Prep

20

min

Cook

20

min

Ready

40

min

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

1 x bread crumbs
seasoned or plain
*
1 ½ pound veal cutlets
sliced thin and pounded
1 x olive oil
for frying
*
1 x mozzarella cheese
or grated, 1 slice per cultlet
*
4 large eggs
beaten lightly salted

Directions

*(can be used for chicken, turkey, or fish fillets)

Dip each cutlet into egg, breadcrumbs, and quickly into egg again.

Put into hot, but not smoking olive oil.

(If oil is too hot cutlets will burn before they cook; if oil is not hot enough, cutlets will soak up oil and breading will not stick.) Cook each one about 3 to 4 min. on each side until golden brown. Drain well on paper towels or brown bags.

When all cutlets are done, arrange in a shallow baking dish.

Ladle sauce on top of each one to mostly cover it, but don`t let it swim in sauce.

Generously sprinkle with grated cheese.

Top with mozzarella slices and bake in oven for about 20 min. until cheese melts.

Serve hot with pasta on the side.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 220g (7.8 oz)
Amount per Serving
Calories 47441% of calories from fat
 % Daily Value *
Total Fat 22g 33%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 429mg 143%
Sodium 256mg 11%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 130g
Vitamin A 6% Vitamin C 0%
Calcium 14% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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