Veal Parmigiana Recipe
Ingredients
2 cups Marmara Sauce
1 cup dried bread crumbs
1 teaspoon salt
1/8 teaspoon pepper
2 eggs
6 veal cudets (about 1 1/2 pounds), each 1/4 inch thick
3 tablespoons butter or margarine
1 8-ounce package mozzarella cheese, cut into 6 slices
1/4 cup grated Parmesan cheese
1. Prepare Marinara Sauce.
Directions
2. On waxed paper, mix bread crumbs, salt, and pepper. In pie plate, beat eggs lightly. Dip cutlets in eggs, then bread crumbs; repeat to coat each cutlet twice.
3. In 12-inch skillet over medium-high heat, in hot butter or margarine, cook cutlets, a few at a time, until browned on both sides, about 10 minutes. Arrange cutlets in skillet; spoon some sauce over each cutlet; top each with slice of mozzarella; sprinkle with Parmesan. Reduce heat to low; cover and cook until cheese is melted, about 5 minutes.
3. In 12-inch skillet over medium-high heat, in hot butter or margarine, cook cutlets, a few at a time, until browned on both sides, about 10 minutes. Arrange cutlets in skillet; spoon some sauce over each cutlet; top each with slice of mozzarella; sprinkle with Parmesan. Reduce heat to low; cover and cook until cheese is melted, about 5 minutes.
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