Veal Parmesan

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

1 1/2

  pounds

  veal cutlet

1/4

  cup

  all-purpose flour

1/2

  teaspoon

  salt

1/4

  teaspoon

  pepper

1

  teaspoon

  Italian seasoning

1

  cup

  panko

1/3

  cup

  Parmesan cheese -- grated

2

  whole

  eggs

1

  teaspoon

  Dijon mustard

8

  ounces

  no salt added tomato sauce

4

  ounces

  Mozzarella cheese -- shredded

2

  tablespoons

  olive oil

Heat oven to 350F. 

Mix flour, salt, and pepper together in a shallow dish. Mix panko and Parmesan cheese together in second dish. Mix egg and mustard together in third dish.

Pound veal until 1/4 inch thick.

Dredge veal in flour knocking off excess. Dip veal in egg mixture letting excess drip off. Put in veal in panko mixture pressing to cover completely.

Heat oil in large skillet over medium-high. Brown veal on both sides.

Place veal in casserole dish over lapping if necessary.

Mix Italian seasoning and tomato sauce and pour over veal.

Sprinkle Mozzarella cheese on top.

Bake for 10 to 15 minutes.

Makes 6 servings.

Per Serving: 380 Calories; 20g Fat (48.9% calories from fat); 33g Protein; 15g Carbohydrate; 1g Dietary Fiber; 184mg Cholesterol; 505mg Sodium. Exchanges: 1/2 Grain (Starch); 4 Lean Meat; 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.

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