Veal Parmigiana*
Yield
servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
bread crumbs
seasoned or plain |
*
|
| 680.4 | g |
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.
