Veal Parmigiano
Yield
4 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
|
|
| ½ | cup |
corn flake crumbs
|
* |
| ¼ | cup |
Parmesan cheese
grated |
|
| 1 | pound |
veal cutlets
|
|
| 1 | each |
eggs
slightly beaten |
|
| 8 | ounces |
tomato sauce
|
|
| ½ | teaspoon |
oregano
dried |
|
| ½ | teaspoon |
sugar
|
|
| 1 | dash |
onion salt
|
* |
| 2 | slices |
mozzarella cheese
thin |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
|
|
| 118 | ml |
corn flake crumbs
|
* |
| 59 | ml |
Parmesan cheese
grated |
|
| 453.6 | g |
veal cutlets
|
|
| 1 | each |
eggs
slightly beaten |
|
| 231.2 | ml/g |
tomato sauce
|
|
| 2.5 | ml |
oregano
dried |
|
| 2.5 | ml |
sugar
|
|
| 1 | dash |
onion salt
|
* |
| 2 | slices |
mozzarella cheese
thin |
*
|
Directions
Preheat oven at 400℉ (200℃).
Melt butter in a 10 x 6 x 1½ inch baking dish .
Combine corn flake crumbs, Parmesan cheese, salt and pepper.
Cut meat in seving pieces.
Dip meat in egg, then in crumb mixture.
Place in baking dish.
Bake for about 20 minutes. Turn meat and bake on other side until brown and tender, usually 15 to 20 minutes.
Meanwhile, combine sauce and rest of ingredients in saucepan.
Heat to boiling point stirring frequently.
Pour over meat, top with Mozzarella cheese and return to oven long enough to melt the cheese.
