Veal Or Eggplant Parmigiana Recipe
- 6 veal cutlets, pounded very thin
- 2 Large eggs, beaten
- 1 c. seasoned bread crumbs
- 1/4 c. grated Parmesan cheese
- 1 (8 ounce.) can tomato sauce
- 6 slices Mozzarella cheese
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Extra virgin olive oil
- Parmesan cheese
- Beat Large eggs, add in salt and pepper.
- Combine 1/4 c. grated Parmesan cheese with bread crumbs.
- Dip cutlets in beaten Large eggs, then in cheese-bread crumb mix.
- Heat extra virgin olive oil in skillet and saute/fry the cutlets till they are golden.
- Place cutlets in a shallow baking pan, pour tomato sauce over them.
- Top each cutlet with a thin slice of Mozzarella cheese and sprinkle with Parmesan cheese.
- Bake at 350 degrees for 15 min or possibly till cheese melts and browns.
- Serves 6.
- Substitute eggplant cut into 1/2 inch slices for the veal.
veal cutlets, eggs, bread crumbs, parmesan cheese, tomato sauce, mozzarella cheese, salt, pepper, extra virgin olive oil, parmesan cheese
Taken from cookeatshare.com/recipes/veal-or-eggplant-parmigiana-24272 (may not work)