Veal Parmigiana

Veal Parmigiana

Total preparation and cooking time: 35 minutes

8 ounces veal leg cutlets, cut 1/8 to 1/4 inch thick

1/3 cup dry bread crumbs

2 tablespoons grated Parmesan cheese

1 egg, beaten 2 teaspoons olive oil

1/3 cup shredded mozzarella cheese


1 teaspoon olive oil

2 tablespoons chopped onion

1 small clove garlic, crushed

8 ounces plum tomatoes, peeled, seeded, chopped

1/8 teaspoon salt

1/8 teaspoon sugar

Dash ground nutmeg

Dash pepper

1-1/2 teaspoons chopped fresh basil

or 1/2 teaspoon dried basil leaves

1-1/2 teaspoons grated Parmesan cheese

1. Prepare sauce. In small nonstick skillet,

heat oil over medium heat until hot.

Add onion and garlic; cook and stir

3 to 4 minutes or until crisp-tender.

Add tomatoes, salt, sugar, nutmeg and pepper;

cook over medium heat 5 minutes or until

thickened, stirring frequently.

Stir in basil and Parmesan cheese.

Cover and set aside.

2. Pound veal cutlets to 1/8-inch thickness, if necessary.

Combine bread crumbs and 2 tablespoons Parmesan cheese.

Dip cutlets in egg, then into crumb mixture to coat

both sides evenly and thoroughly.

3. In large nonstick skillet, heat 2 teaspoons oil

over medium heat until hot.

Add cutlets; cook 3 to 4 minutes or until browned

and cooked through, turning once.

Spoon an equal amount of sauce over each cutlet;

top with equal amounts of mozzarella cheese.

Reduce heat to low; cover and cook

3 to 5 minutes or until cheese melts.

Makes 2 servings (serving size: 1/2 of recipe).

Cook’s Tip:

To serve 4, double all ingredients. Prepare sauce in medium nonstick skillet.

Cook cutlets (two at a time) as directed above.

Nutrition information per serving: 432 calories; 42 g protein;

20 g carbohydrate; 20 g fat; 3 mg iron; 580 mg sodium; 264 mg cholesterol.

(Complete nutritionals available on request.)