Basil Veal Parmigiana Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Tomato sauce | 1 Can (10oz) | |
| Basil leaves | 1/2 Teaspoon | |
| 3/4 to 1 lb. veal cutlets, flattened to 1/8-in. thickness | ||
| Egg | 1 , beaten | |
| 1/3 cup finely crushed corn flake crumbs | ||
| Mozzarella | 3/4 Cup (16 tbs), shredded | |
| Parmesan cheese | 1 Tablespoon | |
Directions
In 4-cup measure, combine oil and onions.
Microwave at High 1 to 2 minutes, or until onion is tender.
Stir in tomato sauce and basil.
Microwave at High 3 to 5 minutes, or until sauce is hot and somewhat thickened.
Dip veal pieces in egg; dredge in crumbs.
Place in 12x8-in dish.
Cover with wax paper.
Microwave at High 3 1/2 to 5 minutes, or until veal is fork tender.
Pour sauce over veal, sprinkle with mozzarella, top with Parmesan.
Microwave, uncovered, at 50% (Medium) 2 to 3 minutes, or until cheese melts.
Microwave at High 1 to 2 minutes, or until onion is tender.
Stir in tomato sauce and basil.
Microwave at High 3 to 5 minutes, or until sauce is hot and somewhat thickened.
Dip veal pieces in egg; dredge in crumbs.
Place in 12x8-in dish.
Cover with wax paper.
Microwave at High 3 1/2 to 5 minutes, or until veal is fork tender.
Pour sauce over veal, sprinkle with mozzarella, top with Parmesan.
Microwave, uncovered, at 50% (Medium) 2 to 3 minutes, or until cheese melts.
Chef
