Vitello alla Parmigiano -- Veal Cutlets Parmesan
- 2 lb. veal cutlets, pounded thin
- Flour
- Egg and milk wash
- Breadcrumbs, seasoned with
- Parmesan cheese, basil, parsley and garlic powder
- Olive oil
- 1/2 lb. mozzarella cheese, sliced
- 1 qt. tomato sauce
- Parmesan cheese
- Have the cutlets cut fairly thin, or pound them thin yourself at home.
- Pat dry with paper towels.
- Dredge in flour, then dip in egg/milk wash, then in seasoned breadcrumbs.
- Allow to dry.
- When dry fry to a golden brown in the olive oil.
- Drain on absorbent paper toweling.
- Spread about 2-3 ounces of tomato sauce in the bottom of a baking pan.
- Spread it evenly to coat the entire pan bottom.
- Lay in the veal cutlets, side by side, touching slightly, but not overlapping.
- Place a slice of mozzarella cheese on top of each veal cutlet.
- Top with a tablespoon or so of tomato sauce.
- Spread the sauce over the cheese.
- Sprinkle with parmesan cheese.
- Bake in a preheated 350F oven for about 15-20 minutes or until the mozzarella cheese is melted.
veal cutlets, flour, egg, breadcrumbs, parmesan cheese, olive oil, mozzarella cheese, tomato sauce, parmesan cheese
Taken from www.foodgeeks.com/recipes/18811 (may not work)