Veal Parmigiana

Recipe Ingredients

2		Eggs
1 teaspoon	5ml	McCormick Season-All Seasoned Salt
1/4 teaspoon	1.3ml	McCormick Ground Black Pepper
1 cup	146g / 5.1oz	Dry bread crumbs
2 lbs	908g / 32oz	Veal cutlets - (16 pieces cut 1/2" thick)
1/2 cup	118ml	Olive oil
1/4 cup	36g / 1.3oz	Grated Parmesan cheese
1/2 lb	227g / 8oz	Mozzarella cheese - sliced
		Sauce
1		Tomato paste - (6 oz)
1 cup	237ml	Water - (1 tomato paste can)
1 tablespoon	15ml	Brown sugar
1 teaspoon	5ml	Worcestershire sauce
1 teaspoon	5ml	McCormick Season-All Seasoned Salt
1/2 teaspoon	2.5ml	McCormick Italian Seasoning
1/4 teaspoon	1.3ml	McCormick Oregano Leaves
1/8 teaspoon	0.6ml	McCormick Garlic Powder

Recipe Instructions

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.

Source:
Back of the Box Recipes at http://www.backofthebox.com

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