Ingredients Jump to Instructions ↓

  1. 4 Veal cutlets - (about 1/2" thick)

  2. 1/4 cup 15g / 1/2oz All-purpose flour

  3. 1/8 teaspoon 0.6ml Black pepper

  4. 2 teaspoons 10ml Egg whites - lightly beaten (large)

  5. 1/2 cup 73g / 2.6oz Italian-seasoned breadcrumbs

  6. 1/4 cup 36g / 1 1/3oz (1 ounce) grated fresh Parmesan cheese

  7. 2 teaspoons 10ml Olive oil

  8. Tomato Sauce (9/2000)

  9. 2 cups 474ml Tomato Sauce

  10. Cooking spray

  11. 3/4 cup 109g / 3.8oz Shredded part-skim mozzarella cheese - (3 ounces)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°.

  2. Place each cutlet between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.

  3. Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour and pepper in a large bowl. Place the egg whites in a shallow dish. Combine breadcrumbs and Parmesan in a shallow dish.

  4. Dredge veal in flour mixture. Dip each cutlet in egg whites; dredge in breadcrumb mixture.

  5. Heat oil in a large nonstick skillet over medium-high heat. Add veal, and saute 1 minute on each side or until browned. Remove from heat.

  6. Spread 1 cup Tomato Sauce in an 11 x 7-inch baking dish coated with cooking spray. Arrange cutlets in a single layer on top of sauce; spoon the remaining Tomato Sauce over veal. Sprinkle veal with mozzarella. Bake at 350° for 10 minutes. Yield: 4 servings (serving size: 1 veal cutlet and about 1/2 cup sauce).

  7. CALORIES 362 (30% from fat); FAT 12.2g (sat 5.6g, mono 5.2g, poly 1.1g); PROTEIN 36.6g; CARB 25.4g; FIBER 1.7g; CHOL 111mg; IRON 3mg; SODIUM 812mg; CALC 301mg S(Formatted by):

  8. "KES on 9/17/00"

  9. Copyright:

  10. "Southern Living Inc."


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