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 350°F. 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. |