Veal Scaloppini Alla Parmigiana


Veal Scaloppini Alla Parmigiana


  • 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


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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