Veal Parmesan With Tomato Salsa Recipe
Ingredients
| 2 cups peeled, seeded, and chopped plum tomato | ||
| Arugula | 1 Cup (16 tbs), thinly sliced | |
| Green onions | 1/2 Cup (16 tbs), sliced | |
| Basil | 2 Tablespoon, minced | |
| Red wine vinegar | 2 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| Garlic powder | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 8 (6-ounce) lean veal loin chops (3/4 inch thick) | ||
| 1 cup crushed toasted whole grain wheat flake cereal | ||
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| 2 egg whites, lightly beaten | ||
| Vegetable cooking spray | ||
| Mozzarella cheese | 1/2 Cup (16 tbs) | |
Directions
Combine first 8 ingredients in a small bowl.
Cover and set aside.
Trim fat from veal chops.
Combine cereal and Parmesan cheese in a shallow bowl.
Dip chops in egg whites, and dredge in cereal mixture.
Place chops in a 13- x 9- x 2-inch baking dish coated with cooking spray.
Cover and chill 1 hour.
Bake chops, uncovered, at 375° for 30 to 35 minutes or until tender.
Sprinkle with mozzarella cheese; bake an additional 5 minutes or until cheese melts.
Transfer to a serving platter, and spoon tomato mixture evenly over chops.
Cover and set aside.
Trim fat from veal chops.
Combine cereal and Parmesan cheese in a shallow bowl.
Dip chops in egg whites, and dredge in cereal mixture.
Place chops in a 13- x 9- x 2-inch baking dish coated with cooking spray.
Cover and chill 1 hour.
Bake chops, uncovered, at 375° for 30 to 35 minutes or until tender.
Sprinkle with mozzarella cheese; bake an additional 5 minutes or until cheese melts.
Transfer to a serving platter, and spoon tomato mixture evenly over chops.
Chef
