Herbed Veal Parmesan
|Olive oil||1 Teaspoon|
|Onion||1 Small, chopped|
|Garlic||2 Clove (10 gm), minced|
|Dried oregano||1 Teaspoon|
|Canned diced tomatoes||14 1⁄2 Ounce (1 Can)|
|All purpose flour||2 Tablespoon|
|Egg whites||2 , lightly beaten|
|Seasoned bread crumbs||1⁄3 Cup (5.33 tbs)|
|Veal cutlets||16 Ounce, thinly sliced (8 Slices)|
|Nonfat mozzarella cheese||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||2 Tablespoon|
1. Preheat the oven to 450°F. Spray a baking sheet with olive oil non-stick spray.
2. Heat the oil in a medium saucepan over medium-high heat. Add the onion, garlic, and oregano; cook, stirring occasionally, until the onion softens, 2-3 minutes. Add the tomatoes and sugar; bring to a boil. Reduce the heat and simmer until the sauce is slightly thickened, about 15 minutes. Remove from the heat and stir in 1/4 teaspoon of the salt.
3. In a bowl, combine the flour and the remaining 1/4 teaspoon salt.Put the egg whites in a separate bowl and the bread crumbs in a third bowl.
Working one cutlet at a time, coat the veal with the flour mixture, dip into the egg white to coat, and then dredge in the bread crumbs.
Place the cutlets on the baking sheet and spray them lightly with olive oil nons-tick spray. Bake until cooked through and lightly browned, about 6-7 minutes.
4. Remove the cutlets from the oven and top each with 3 tablespoon of sauce and 1 tablespoon mozzarella cheese. Sprinkle with the Parmesan cheese. Bake until the cheese melts, about 2-3 minutes longer.