Fast Veal Parmigiana
Recipe courtesy of The Beef Checkoff.
1/2 pound veal leg cutlets, 1/8 to 1/4-inch thick
1 tablespoon olive oil
2 tablespoons Italian seasoned dry bread crumbs
1/8 teaspoon salt
1/4 cup prepared spaghetti sauce
1/4 cup shredded mozzarella cheese
2 teaspoons freshly grated Parmesan cheese
- Pound veal cutlets to 1/8-inch thickness, if necessary.
- In large nonstick skillet, heat oil over medium heat until hot.
- Dip cutlets into bread crumbs, coating both sides. Place cutlets in skillet; cook 2 minutes. Turn; season with salt and top each with sauce and mozzarella cheese. Cover and continue cooking 1 to 2 minutes for medium doneness. Do not overcook.
- Remove from skillet; sprinkle with Parmesan cheese. Serve with pasta, if desired.
Makes 2 servings.
Nutritional Information Per Serving (1/2 of recipe): Calories: 268; Total Fat: 12g; Saturated Fat: 2g; Cholesterol: 91mg; Total Carbs: 10g; Fiber: 1g; Protein: 29g; Sodium: 606mg.
Recipe and photograph courtesy of The Beef Checkoff.