Veal Scaloppini Alla Parmigiana
Ingredients
- 6 veal cutlets, cut 1/4 inch thick or less
- 1/4 c flour
- 2 eggs, beaten
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 Tbsp milk
- 1/2 c dry breadcrumbs
- 1/3 c olive oil
- 14 ounces can tomato sauce
- 3/4 c water
- 3 Tbsp olive oil
- 6 thin slices mozzarella cheeze
- 1/4 to 1/2 c grated parmesan cheese
Instructions
Pound cutlets thin. Combine flour, salt & pepper. Dip cutlets in flour mixture, then milk, then breadcrumbs. Combine 1/3 cup olive oil, tomatoe sauce and water in saucepan. Heat. Quickly brown cutlets in the 3 tablespoons olive oil. Place in a single layer in baking pan. Pour tomatoe mixture over. Put mozzarella slices over. Sprinkle with parmesan. Bake at 350F for 20 to 25 minutes.
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