Fast Veal Parmigiana

Yield:
Makes 2 servings

Preparation Time:
and Cooking Time: 15 min

Ingredients:

  1. 1/2 pound veal leg cutlets, 1/8 to 1/4- inch thick
  2. 1 Tablespoon olive oil
  3. 2 Tablespoons Italian seasoned dry bread crumbs
  4. 1/4 cup prepared spaghetti sauce
  5. 1/4 cup shredded mozzarella cheese
  6. 2 teaspoons grated Parmesan cheese
  7. 1/8 teaspoon salt
Directions:

1. Pound veal cutlets to 1/8- inch thickness, if necessary.  In large nonstick skillet, heat oil over medium heat until hot.  Dip cutlets into bread crumbs, coating both sides.

2. Place cutlets in skillet; cook 2 minutes.  Turn; season with salt and top each with sauce and mozzarella cheese.  Cover and continue cooking 1 to 2 minutes for medium doneness.  Do not overcook.

3. Remove from skillet; sprinkle with Parmesan cheese.  Serve with pasta, if desired.

Recipes and Images provided by The Beef Checkoff



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