ezRecipe-Zee: Cooking Recipe: How to make Veal Parmigiana

Veal Parmigiana

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Date Added:	February 29, 2008
Calories:
Serves:	8
Prep. Time:	0:00
Category:	Main Dish, Veal

Ingredients:

2                   eggs
1     teaspoon      McCormick Season-All Seasoned Salt
1/4   teaspoon      McCormick Ground Black Pepper
1     cup           dry bread crumbs
2     pounds        veal cutlets - (16 pieces cut 1/2" thick)
1/2   cup           olive oil
1/4   cup           grated Parmesan cheese
1/2   pound         mozzarella cheese
                    === SAUCE ===
1     can           tomato paste - (6 oz)
1     cup           water - (1 tomato paste can)
1     tablespoon    brown sugar
1     teaspoon      Worcestershire sauce
1     teaspoon      McCormick Season-All Seasoned Salt
1/2   teaspoon      McCormick Italian Seasoning
1/4   teaspoon      McCormick Oregano Leaves
1/8   teaspoon      McCormick Garlic Powder

Directions: one line for each direction. When saved the lines will be numbered.

Place sauce ingredients in small saucepan and stir to mix. Cook over medium heat, stirring, until slightly thickened. Set aside.
Place eggs in shallow dish, add seasoned salt and pepper, and beat lightly. Place bread crumbs in separate shallow dish or on large piece of wax paper.
Dip cutlets into egg mixture and allow excess egg to drip off. Coat on all sides in bread crumbs.
Heat oil in large skillet over medium heat and brown cutlets, a few at a time, on both sides.
Place cutlets in 13- by 8- by 2-inch baking pan and pour reserved sauce over. Sprinkle with Parmesan cheese. Cover and bake in 350 degree oven 30 minutes or until meat is tender.
Uncover meat and place slices of mozzarella cheese over cutlets. Bake, uncovered, just until cheese melts, about 5 minutes.
This recipe yields 8 servings, 2 cutlets each.

Nutrition Facts not Available

Rating: ()

Added On: February 29, 2008

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