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Italian Veal Parmigiana

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Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
Italian
Method: 
Baked
Ingredient: 
Veal

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