Veal Parmigiana
Yield
4 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pound |
veal cutlets
|
|
| 4 | large |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
veal cutlets
|
|
| 4 | large |
eggs
beaten |
|
Directions
Dip each cutlet into egg, breadcrumbs, and quickly into egg again.
Put into hot, but not smoking olive oil.
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.
