Veal Scaloppine In Spaghetti Sauce
|Thin veal cutlets/1 pound boneless, skinless chicken breasts||1 Pound|
|Spaghetti sauce||2 1⁄2 Cup (40 tbs)|
|Italian flavored bread crumbs||3⁄4 Cup (12 tbs)|
|Vegetable oil/Olive oil||3 Tablespoon|
|Garlic||1 Clove (5 gm), minced (To Make 1 Teaspoon)|
|Mozzarella cheese slice||4|
|Grated parmesan cheese||2 Tablespoon|
Put veal cutlets in 1-gallon bag, Spaghetti Sauce in a 3-cup container, Italian-flavored bread crumbs and mozzarella cheese in separate 1-quart bags; freeze them together.
Thaw veal cutlets, bread crumbs, cheese slices and container of Spaghetti Sauce.
Beat egg with fork until white and yolk are blended.
Sprinkle Italian-flavored bread crumbs on a sheet of waxed paper.
Dip veal into egg and then crumbs, turning to coat both sides evenly.
In a large skillet, heat oil with garlic over medium or medium-high heat.
Add veal; saute 4 minutes on each side, until golden brown.
Top each piece of veal with a cheese slice.
Pour Spaghetti Sauce around veal.
Bring sauce to boil; reduce heat.
Cover and simmer 5 minutes or until cheese is melted.
Sprinkle Parmesan cheese on top.