Veal Parmesan (8 PTS) Recipe - Cooking Index
Veal Parmesan (8 PTS) Recipe - Cooking Index
| 4 | Veal cutlets - (about 1/2" thick) | |
| 1/4 cup | 15g / 0.5oz | All-purpose flour |
| 1/8 teaspoon | 0.6ml | Black pepper |
| 2 teaspoons | 10ml | Egg whites - lightly beaten (large) |
| 1/2 cup | 73g / 2.6oz | Italian-seasoned breadcrumbs |
| 1/4 cup | 36g / 1.3oz | (1 ounce) grated fresh Parmesan cheese |
| 2 teaspoons | 10ml | Olive oil |
| Tomato Sauce (9/2000) | ||
| 2 cups | 474ml | Tomato Sauce |
| Cooking spray | ||
| 3/4 cup | 109g / 3.8oz | Shredded part-skim mozzarella cheese - (3 ounces) |
Preheat oven to 350°.
Place each cutlet between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.
Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour and pepper in a large bowl. Place the egg whites in
a shallow dish. Combine breadcrumbs and Parmesan in a shallow dish.
Dredge veal in flour mixture. Dip each cutlet in egg whites; dredge in breadcrumb mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add veal, and saute 1 minute on each side or until browned. Remove from
heat.
Spread 1 cup Tomato Sauce in an 11 x 7-inch baking dish coated with cooking spray. Arrange cutlets in a single layer on top of
sauce; spoon the remaining Tomato Sauce over veal. Sprinkle veal with mozzarella. Bake at 350° for 10 minutes. Yield: 4 servings
(serving size: 1 veal cutlet and about 1/2 cup sauce).
CALORIES 362 (30% from fat); FAT 12.2g (sat 5.6g, mono 5.2g, poly 1.1g); PROTEIN 36.6g; CARB 25.4g; FIBER 1.7g; CHOL 111mg; IRON
3mg; SODIUM 812mg; CALC 301mg
S(Formatted by):
"KES on 9/17/00"
Copyright:
"Southern Living Inc."
Source:
Jim Coleman, Cooking Light, September 2000
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