Fast Veal Parmigiana
Courtesy of The Beef Checkoff 2 Servings • 10 Min. Prep Time • 5 Min. Cook Time| Ingredients |
|---|
| 1/2 lb. veal leg cutlets, 1/8" to 1/4" thick |
| 1 Tbsp. olive oil |
| 2 Tbsp. Italian seasoned dry bread crumbs |
| 1/4 c. prepared spaghetti sauce |
| 1/4 c. shredded mozzarella cheese |
| 2 tsp. grated Parmesan cheese |
Directions:
1. Pound veal cutlets to 1/8-in. thickness, if necessary. In large nonstick skillet, heat oil over medium heat until hot. Dip cutlets into bread crumbs, coating both sides.
2. Place cutlets in skillet; cook 2 min. Turn; season with 1/8 tsp. salt and top each with sauce and mozzarella cheese. Cover and continue cooking 1-2 min. for medium doneness. Do not overcook.
3. Remove from skillet; sprinkle with Parmesan cheese. Serve with pasta, if desired.
* Recipe Courtesy of The Beef Checkoff
Nutrition:
Calories: 268; Total Fat: 12g; Saturated Fat: 2g; Cholesterol: 91mg; Total Carbs: 10g; Fiber: 1g; Protein: 29g; Sodium: 606mg;