Veal Parmigiana Recipe
Ingredients
| Tomato sauce | 2 Can (10oz) | |
| Sugar | 1 Teaspoon | |
| Garlic salt | 1/2 Teaspoon | |
| Oregano | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Eggs | 2 , beaten | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1 1/2 cups fine dry bread crumbs | ||
| 6 boneless veal cutlets, 1/2 inch thick | ||
| Olive oil | 1/4 Cup (16 tbs) | |
| Shredded mozzarella cheese | 1 Cup (16 tbs) | |
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
Directions
Preheat oven in Convection Bake to 350°F (*325°F).
Combine tomato sauce, sugar, garlic salt, oregano and pepper, mix well. Set aside.
In shallow dish, combine eggs, salt and pepper. Dip veal cutlets in egg mixture and dredge in crumbs.
Brown cutlets on both sides in hot oil and place in
2-quart (7" x 11") baking dish. Pour tomato sauce over cutlets.
Convection Bake for 15 to 20 minutes. Sprinkle with mozzarella and Parmesan cheese. Continue baking 5 minutes or until cheese melts.
Combine tomato sauce, sugar, garlic salt, oregano and pepper, mix well. Set aside.
In shallow dish, combine eggs, salt and pepper. Dip veal cutlets in egg mixture and dredge in crumbs.
Brown cutlets on both sides in hot oil and place in
2-quart (7" x 11") baking dish. Pour tomato sauce over cutlets.
Convection Bake for 15 to 20 minutes. Sprinkle with mozzarella and Parmesan cheese. Continue baking 5 minutes or until cheese melts.
Chef
