Veal Parmigiana Recipe - Cooking Index
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 |
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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