Veal Parmesan And Mozzarella Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Thin veal cutlets1 Pound
 Egg1 , beaten
 Bread crumbs1⁄2 Cup (8 tbs)
 Shortening2 Tablespoon
 Canned condensed tomato soup10 1⁄2 Ounce
 Water1⁄2 Can (5 oz)
 Minced onion1⁄4 Cup (4 tbs)
 Garlic1 Clove (5 gm), minced
 Thyme1 Dash
 Mozzarella cheese4 Ounce, thinly sliced
 Parmesan cheese1⁄2 , grated

Nutrition Facts

Serving size: Complete recipe

Calories 1672 Calories from Fat 658

% Daily Value*

Total Fat 74 g114.4%

Saturated Fat 30.9 g154.4%

Trans Fat 3.9 g

Cholesterol 670.6 mg

Sodium 1526.2 mg63.6%

Total Carbohydrates 96 g32.1%

Dietary Fiber 4.3 g17%

Sugars 26.8 g

Protein 139 g278.6%

Vitamin A 45% Vitamin C 67.4%

Calcium 84.8% Iron 32.4%

*Based on a 2000 Calorie diet

Directions

Dip veal cutlets in egg, then in bread crumbs.
Brown in shortening in an ovenproof skillet.
Add soup, water, onion, garlic and thyme; cook oven low heat 45 minutes or until tender.
Stir occasionally.
Top with mozzarella cheese; sprinkle with grated Parmesan cheese.
Broil until cheese melts.
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