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Veal Parmesan With Tomato Salsa Recipe
|Peeled seeded chopped plum tomatoes||2 Cup (32 tbs)|
|Chopped arugula||1 Cup (16 tbs) (Thinly Sliced)|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Minced fresh basil||2 Tablespoon|
|Red wine vinegar||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Garlic powder||1⁄4 Teaspoon|
|Lean veal loin chops||24 Ounce (8 In Number, 6 Ounce Each, 3/4 Inch Thick)|
|Crushed toasted wheat flake cereal||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Egg whites||2 , lightly beaten|
|Vegetable cooking spray||1|
|Shredded part skim mozzarella cheese||2 Ounce (1/2 Cup)|
Serving size: Complete recipe
Calories 1961 Calories from Fat 546
% Daily Value*
Total Fat 61 g93.5%
Saturated Fat 13.5 g67.5%
Trans Fat 0 g
Cholesterol 333.7 mg
Sodium 1199.8 mg50%
Total Carbohydrates 217 g72.3%
Dietary Fiber 33.4 g133.6%
Sugars 4.5 g
Protein 135 g270.2%
Vitamin A 132.9% Vitamin C 90.9%
Calcium 211.8% Iron 54.3%
*Based on a 2000 Calorie diet
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.