Veal Cutlets Parmesan Recipe

• 1 pound boneless veal leg, 1/4 inch thick or possibly chicken breasts, boned, skinned and halved
• 2 Large eggs, lightly beaten
• 1 c. Progresso Italian-style bread crumbs
• 6 tbsp. Progresso extra virgin olive oil, divided
• 8 ounce. can Progresso tomato sauce
• 8 ounce. mozzarella cheese, sliced

1. Lb.
2. veal between 2 pcs of waxed paper with meat mallet or possibly cleaver till 1/8 inch thick.
3. Dip veal in Large eggs, then in bread crumbs mixed with 4 Tbsp.
4. Parmesan cheese.
5. Press crumb mix into meat.
6. Place scaloppine on a platter and chill for 30 min or possibly freeze for 5 min.
7. In a large skillet heat 3 Tbsp.
8. of the extra virgin olive oil till warm.
9. Add in a few pcs of veal.
10. Brown about 2 min on each side.
11. Remove from skillet; set aside.
12. Repeat with remaining veal, using 3 Tbsp.
13. extra virgin olive oil.
14. Preheat oven to 350 degrees.
15. Place veal in a shallow 12 x 8 x 2 inch baking dish.
16. Pour tomato sauce over all.
17. Top with mozzarella cheese, sprinkle with remaining 2 Tbsp.
18. Parmesan cheese.
19. Bake till warm, about 15 min.
20. Makes 4 portions.

veal, eggs, progresso italianstyle bread, progresso extra virgin olive oil, tomato sauce, mozzarella cheese

Taken from cookeatshare.com/recipes/veal-cutlets-parmesan-21444 (may not work)