Veal Parmigiana

By luvmybuttonsnbows

Prep time: 25 minutes
Serves: 4
The chilling of the breaded cutlets keeps the breading intact during frying. If desired, use ready-made marinara sauce instead of preparing your own.

Ingredients

• 4 veal cutlets, 1/4-inch thick, about 1 lb.
• 1 c. dried bread crumbs
• 1 tsp. salt
• 1/8 tsp. black pepper
• 2 tbsp. Parmesan cheese
• 2 eggs, beaten
• 3 to 5 tbsp. butter or margarine
• tomato sauce
• 1 pkg. (8 oz.) Mozzarella cheese, grated
• 1/4 c. grated Parmesan cheese

Preparation

Step 1

Prepare cutlets. Mix together bread crumbs, salt and pepper. Beat 2 tbsp. Parmesan cheese into the eggs. Dip cutlets into eggs, then bread crumbs. Repeat to coat twice. Cover and refrigerate for 30 min. Melt the butter in a skillet. Sauté the cutlets without crowding, about 10 min. or until browned on both sides, adding more butter as needed. When tender, spoon some of the Tomato Sauce over each cutlet. Top with Mozzarella cheese. Cover and cook 5 min. longer or until cheese is melted. Sprinkle with the ¼ cup Parmesan cheese. TOMATO SAUCE: Sauté 1 onion, chopped and 1 clove garlic, minced or pressed in 2 tbsp. oil. Stir in 1 can (1 lb.) tomatoes, ¼ c. tomato paste, ¾ tsp. salt and 2 tsp. each dried basil and oregano leaves. Simmer, stirring frequently, 20 to 30 min., until thickened.