Italian Veal Parmigiana Recipe
Ingredients
| Vegetable cooking spray | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Teaspoon, minced | |
| Chopped tomato | 2 Cup (16 tbs) | |
| Salt | 2 Can (10oz) | |
| Dry red wine | 1/4 Cup (16 tbs) | |
| Dried oregano | 1/2 Teaspoon | |
| Veal cutlets | 1 1/2 Pound | |
| Breadcrumbs | 1 Cup (16 tbs) | |
| Parmesan cheese | 2 Tablespoon, grated | |
| Egg substitute | 1/4 Cup (16 tbs), frozen | |
| Olive oil | 1 Tablespoon, divided | |
| Mozzarella cheese | 3/4 Cup (16 tbs) | |
Directions
Coat a Dutch oven with cooking spray; place over medium-high heat until hot.
Add onion and garlic; saute until tender.
Add tomato; cook 5 minutes, stirring frequently.
Stir in tomato sauce, wine, and oregano.
Cover and simmer 15 minutes.
Remove from heat, and set aside.
Trim fat from cutlets.
Place cutlets between 2 sheets of heavy-duty plastic wrap, and flatten to 'Ainch thickness, using a meat mallet or rolling pin.
Combine breadcrumbs and Parmesan cheese in a shallow dish.
Dip cutlets in egg substitute, and dredge in breadcrumb mixture.
Place cutlets on wax paper; let stand IS minutes.
Coat a large nonstick skillet with cooking spray; add 1 1/2 teaspoons olive oil.
Place over medium-high heat until hot.
Add half of cutlets, and cook 4 to 5 minutes on each side or until lightly browned.
Remove cutlets from skillet.
Repeat procedure with remaining oil and cutlets.
Spoon Va cup tomato sauce mixture into a 13- x 9- x 2-inch baking dish coated with cooking spray.
Place cutlets in dish, and top evenly with remaining sauce.
Cover and bake at 350° for 25 minutes or until thoroughly heated.
Sprinkle with mozzarella cheese.
Bake, uncovered, an additional 8 minutes or until cheese melts.
Add onion and garlic; saute until tender.
Add tomato; cook 5 minutes, stirring frequently.
Stir in tomato sauce, wine, and oregano.
Cover and simmer 15 minutes.
Remove from heat, and set aside.
Trim fat from cutlets.
Place cutlets between 2 sheets of heavy-duty plastic wrap, and flatten to 'Ainch thickness, using a meat mallet or rolling pin.
Combine breadcrumbs and Parmesan cheese in a shallow dish.
Dip cutlets in egg substitute, and dredge in breadcrumb mixture.
Place cutlets on wax paper; let stand IS minutes.
Coat a large nonstick skillet with cooking spray; add 1 1/2 teaspoons olive oil.
Place over medium-high heat until hot.
Add half of cutlets, and cook 4 to 5 minutes on each side or until lightly browned.
Remove cutlets from skillet.
Repeat procedure with remaining oil and cutlets.
Spoon Va cup tomato sauce mixture into a 13- x 9- x 2-inch baking dish coated with cooking spray.
Place cutlets in dish, and top evenly with remaining sauce.
Cover and bake at 350° for 25 minutes or until thoroughly heated.
Sprinkle with mozzarella cheese.
Bake, uncovered, an additional 8 minutes or until cheese melts.
Chef
