Serves: 6
1. Make Italian Tomato Sauce heat oven to 350°.
2. Mix egg and water. Mix bread crumbs and Parmesan cheese. Dip veal into egg mixture, then coat with bread crumb mixture.
3. Heat oil in 12-inch skillet over medium heat. Cook half of the veal at a time in oil about 5 minutes, turning once, until light brown drain. Repeat with remaining veal, adding 1 or 2 tablespoons oil if necessary.
4. Place half of the veal in ungreased rectangular baking dish, 11 X 7 X 1 1/2 inches, overlapping slices slightly. Spoon half of the sauce over veal. Sprinkle with 1 cup of the mozzarella cheese. Repeat with remaining veal, sauce and cheese.
5. Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.
*1 1/2 pounds veal round steak can be substituted for the veal for scallopini. Cut veal into 12 pieces. Place each piece between sheets of plastic wrap or waxed paper. Lightly pound with flat side of meat mallet until 1/4 inch thick.
NUTRITION FACTS: 1 Serving: Calories 440 (Calories from Fat 205) Fat 23g (Saturated 8g) Cholesterol 120mg Sodium 840mg Carbohydrate 26g (Dietary Fiber 1g) Protein 33g % DAILY VALUE: Vitamin A 12% Vitamin C 10% Calcium 38% Iron 12% DIET EXCHANGES: 1 Starch 4 Medium-Fat Meat 2 Vegetable
Chicken Parmigiana: Substitute 8 boneless, skinless chicken breast halves (about 2 pounds) for the veal. Place each chicken breast half between sheets of plastic wrap or waxed paper. Lightly pound with flat side of meat mallet until 1/4 inch thick.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Veal Parmigiana recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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