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Veal Parmigiana

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  Corn flake crumbs 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 2 Tablespoon
  Paprika 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Veal cutlets 6
  Egg 1 , beaten
  Tomato sauce 16 Ounce (2 Cans, 8 Ounce Each)
  Whole oregano 1 Teaspoon
  Basil leaves 1⁄2 Teaspoon
  Garlic salt 1⁄2 Teaspoon
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Mozzarella cheese slice 3 , cut in half

Combine corn flake crumbs, 2 tablespoons Parmesan cheese, paprika, salt and pepper.
Dip cutlets in egg, then coat with corn flake mixture.
Place cutlets in a 12x8x2 inch glass baking dish.
Microwave 10 minutes, giving dish a 1/2 turn during cooking.
Combine tomato sauce, oregano, basil and garlic salt.
Pour sauce over veal and sprinkle with Parmesan cheese.
Cover with a paper towel.
Microwave 5 to 8 minutes [SIMMER-4, 15 to 20 minutes], giving dish a 1/2 turn during cooking.
Arrange Mozzarella cheese over veal and microwave 1 to 2 minutes [ROASTS, 2 to 3 minutes] or until cheese softens.

Recipe Summary

Side Dish

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