Italian Veal Parmigiana
|Vegetable cooking spray||1|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Minced garlic||2 Teaspoon|
|Peeled chopped tomato||2 Cup (32 tbs)|
|Canned no salt added tomato sauce||16 Ounce (2 Cans, 8 Ounce Each)|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Dried oregano||1⁄2 Teaspoon|
|Veal cutlets||1 1⁄2 Pound|
|Fine dry breadcrumbs||1 Cup (16 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Frozen egg substitute||1⁄4 Cup (4 tbs), thawed|
|Olive oil||1 Tablespoon, divided|
|Shredded part skim mozzarella cheese||3 Ounce (3/4 Cup)|
Coat a Dutch oven with cooking spray; place over medium-high heat until hot.
Add onion and garlic; saute until tender.
Add tomato; cook 5 minutes, stirring frequently.
Stir in tomato sauce, wine, and oregano.
Cover and simmer 15 minutes.
Remove from heat, and set aside.
Trim fat from cutlets.
Place cutlets between 2 sheets of heavy-duty plastic wrap, and flatten to 'Ainch thickness, using a meat mallet or rolling pin.
Combine breadcrumbs and Parmesan cheese in a shallow dish.
Dip cutlets in egg substitute, and dredge in breadcrumb mixture.
Place cutlets on wax paper; let stand IS minutes.
Coat a large nonstick skillet with cooking spray; add 1 1/2 teaspoons olive oil.
Place over medium-high heat until hot.
Add half of cutlets, and cook 4 to 5 minutes on each side or until lightly browned.
Remove cutlets from skillet.
Repeat procedure with remaining oil and cutlets.
Spoon Va cup tomato sauce mixture into a 13- x 9- x 2-inch baking dish coated with cooking spray.
Place cutlets in dish, and top evenly with remaining sauce.
Cover and bake at 350° for 25 minutes or until thoroughly heated.
Sprinkle with mozzarella cheese.
Bake, uncovered, an additional 8 minutes or until cheese melts.