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Veal Parmesan With Tomato Salsa

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  Peeled seeded chopped plum tomatoes 2 Cup (32 tbs)
  Chopped arugula 1 Cup (16 tbs) (Thinly Sliced)
  Sliced green onions 1⁄2 Cup (8 tbs)
  Minced fresh basil 2 Tablespoon
  Red wine vinegar 2 Tablespoon
  Olive oil 1 Tablespoon
  Garlic powder 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Lean veal loin chops 24 Ounce (8 In Number, 6 Ounce Each, 3/4 Inch Thick)
  Crushed toasted wheat flake cereal 1 Cup (16 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Egg whites 2 , lightly beaten
  Vegetable cooking spray 1
  Shredded part skim mozzarella cheese 2 Ounce (1/2 Cup)

Combine first 8 ingredients in a small bowl.
Cover and set aside.
Trim fat from veal chops.
Combine cereal and Parmesan cheese in a shallow bowl.
Dip chops in egg whites, and dredge in cereal mixture.
Place chops in a 13- x 9- x 2-inch baking dish coated with cooking spray.
Cover and chill 1 hour.
Bake chops, uncovered, at 375° for 30 to 35 minutes or until tender.
Sprinkle with mozzarella cheese; bake an additional 5 minutes or until cheese melts.
Transfer to a serving platter, and spoon tomato mixture evenly over chops.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1961 Calories from Fat 546

% Daily Value*

Total Fat 61 g93.5%

Saturated Fat 13.5 g67.5%

Trans Fat 0 g

Cholesterol 333.7 mg111.2%

Sodium 1199.8 mg50%

Total Carbohydrates 217 g72.3%

Dietary Fiber 33.4 g133.6%

Sugars 4.5 g

Protein 135 g270.2%

Vitamin A 132.9% Vitamin C 90.9%

Calcium 211.8% Iron 54.3%

*Based on a 2000 Calorie diet

Veal Parmesan With Tomato Salsa Recipe