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Veal Scaloppine In Spaghetti Sauce

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  Thin veal cutlets/1 pound boneless, skinless chicken breasts 1 Pound
  Spaghetti sauce 2 1⁄2 Cup (40 tbs)
  Egg 1
  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.

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Veal Scaloppine In Spaghetti Sauce Recipe