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Veal Scaloppine In Spaghetti Sauce Recipe
|Thin veal cutlets/1 pound boneless, skinless chicken breasts||1 Pound|
|Spaghetti sauce||2 1⁄2 Cup (40 tbs)|
|Italian flavored bread crumbs||3⁄4 Cup (12 tbs)|
|Vegetable oil/Olive oil||3 Tablespoon|
|Garlic||1 Clove (5 gm), minced (To Make 1 Teaspoon)|
|Mozzarella cheese slice||4|
|Grated parmesan cheese||2 Tablespoon|
Serving size: Complete recipe
Calories 1807 Calories from Fat 924
% Daily Value*
Total Fat 104 g160%
Saturated Fat 24.6 g123.1%
Trans Fat 0 g
Cholesterol 642.1 mg
Sodium 4142.8 mg172.6%
Total Carbohydrates 72 g23.9%
Dietary Fiber 16.7 g66.8%
Sugars 24.3 g
Protein 147 g294.2%
Vitamin A 91.4% Vitamin C 11.1%
Calcium 80.6% Iron 44%
*Based on a 2000 Calorie diet
Thaw veal cutlets, bread crumbs, cheese slices and container of Spaghetti Sauce.
Beat egg with fork until white and yolk are blended.
Sprinkle Italian-flavored bread crumbs on a sheet of waxed paper.
Dip veal into egg and then crumbs, turning to coat both sides evenly.
In a large skillet, heat oil with garlic over medium or medium-high heat.
Add veal; saute 4 minutes on each side, until golden brown.
Top each piece of veal with a cheese slice.
Pour Spaghetti Sauce around veal.
Bring sauce to boil; reduce heat.
Cover and simmer 5 minutes or until cheese is melted.
Sprinkle Parmesan cheese on top.