Serves: 6
Prep: 20 min, Total: 45 min
Ingredients
| Ingredient | Amount |
|---|---|
| Egg | 1 |
| Water | 2 tbsp |
| Unseasoned Dry Bread Crumbs | 2/3 Cup |
| Grated Parmesan Cheese | 1/3 Cup |
| Veal Leg Cutlets, 1/4 inch thick | 1 1/2 lb |
| Olive or Vegetable Oil | 1/4 Cup |
| Tomato Pasta Sauce | 1 Cup |
| Shredded Mozzarella Cheese | 2 Cups (8 oz) |
Instructions
-
Heat the oven to 350F. Beat the egg and water in a small bowl. Mix the bread crumbs and Parmesan in a shallow dish.
-
Dip each cutlet in the egg, then coat it in the crumb mixture.
-
Heat 2 tbsp of the oil in a 12-inch skillet over medium heat. Cook half the veal about 5 minutes, turning once, until light brown. Drain, then do the rest with the other 2 tbsp of oil.
-
Lay the veal in an ungreased 13x9-inch glass baking dish, overlapping the slices a little. Spoon the sauce over it and top with the mozzarella.
-
Bake uncovered about 25 minutes, until the sauce is bubbly and the cheese is light brown.
No Cutlets?
1 1/2 lb of veal round steak works too. Cut it into 12 pieces, put them between sheets of plastic wrap or waxed paper, and pound them to 1/4 inch thick with the flat side of a meat mallet.
Chicken Parmigiana
Swap the veal for 6 boneless skinless chicken breasts (about 1 1/2 lb). Pound each one, smooth side down, between plastic wrap or waxed paper to 1/4 inch thick. In step 3, cook the chicken until it’s no longer pink in the center.
