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Veal Parmesan

Veal Parmesan

  • 1 lb. veal cutlets
  • 1 egg, lightly beaten
  • 1/3 cup milk
  • 1 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp. salt
  • 3 T. olive oil
  • 1 can (15 oz.)tomato sauce
  • 1/2 tsp. Italian seasoning
  • 4 to 6 oz. sliced Mozzarella cheese
  • addtional Parmesan cheese

Preparation -
Mix the egg and milk together; set aside. Mix the bread crumbs, 1/4 cup grated Parmesan, and salt together. Dip the veal cutlets in the egg/milk mixture, then in bread crumb mixture. Place the coated veal cutlets on a wax paper lined plate and refrigerate for about 30 minutes. Heat the olive oil in a skillet... lightly browned the veal cutlets on both sides. Mix the tomato sauce and Italian seasoning together. Spread a few tablespoons of the sauce mixture in the bottom of a shallow baking dish. Place the veal cutlets in the baking dish. Cover the veal cutlets with the sliced Mozzarella. Pour the remaining sauce on top. Lightly sprinkle grated Parmesan cheese on top. Bake in a preheated oven at 375° for 20 to 25 minutes.

Rectangular Baking Set, WhiteRectangular Baking Set, White
This baking set features Reco's unique ribbed design. It's incredibly durable and versatile, and it's microwave, dishwasher and freezer safe. The set includes (1) 1 qt, (1) 2 qt. and ( 1) 3 qt. capacity dishes.

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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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