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Ingredients
- 6 veal cutlets, pounded very thin
- 2 Large eggs, beaten
- 1 c. seasoned bread crumbs
- 1/4 c. grated Parmesan cheese
- 1 (8 ounce.) can tomato sauce
- 6 slices Mozzarella cheese
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Extra virgin olive oil
- Parmesan cheese
Directions
- Beat Large eggs, add in salt and pepper. Combine 1/4 c. grated Parmesan cheese with bread crumbs. Dip cutlets in beaten Large eggs, then in cheese-bread crumb mix. Heat extra virgin olive oil in skillet and saute/fry the cutlets till they are golden. Place cutlets in a shallow baking pan, pour tomato sauce over them. Top each cutlet with a thin slice of Mozzarella cheese and sprinkle with Parmesan cheese.
- Bake at 350 degrees for 15 min or possibly till cheese melts and browns. Serves 6. Substitute eggplant cut into 1/2 inch slices for the veal.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 2 servings | |
| Calories 431 | |
| Calories from Fat 140 | 32% |
| Total Fat 15.77g | 20% |
| Saturated Fat 6.66g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 1990mg | 83% |
| Potassium 615mg | 18% |
| Total Carbs 47.24g | 13% |
| Dietary Fiber 4.3g | 14% |
| Sugars 9.17g | 6% |
| Protein 25.3g | 40% |
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