VEAL PARMIGIANA

Serves 2. Total Prep/Cooking Time: 35 Minutes

8 ounces veal leg cutlets, cut 1/8 to 1/4 inch thick
1/3 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1 egg, beaten 2 teaspoons olive oil
1/3 cup shredded mozzarella cheese
 
Sauce:
1 teaspoon olive oil
2 tablespoons chopped onion
1 small clove garlic, crushed
8 ounces plum tomatoes, peeled, seeded, chopped
1/8 teaspoon salt
1/8 teaspoon sugar
Dash ground nutmeg
Dash pepper
1-1/2 teaspoons chopped fresh basil ... or 1/2 teaspoon dried basil leaves
1-1/2 teaspoons grated Parmesan cheese

1. Prepare sauce. In small nonstick skillet, heat oil over medium heat until hot. Add onion and garlic; cook and stir 3 to 4 minutes or until crisp-tender. Add tomatoes, salt, sugar, nutmeg and pepper; cook over medium heat 5 minutes or until thickened, stirring frequently. Stir in basil and Parmesan cheese. Cover and set aside.
2. Pound veal cutlets to 1/8-inch thickness, if necessary. Combine bread crumbs and 2 tablespoons Parmesan cheese. Dip cutlets in egg, then into crumb mixture to coat both sides evenly and thoroughly.
3. In large nonstick skillet, heat 2 teaspoons oil over medium heat until hot. Add cutlets; cook 3 to 4 minutes or until browned and cooked through, turning once. Spoon an equal amount of sauce over each cutlet; top with equal amounts of mozzarella cheese. Reduce heat to low; cover and cook 3 to 5 minutes or until cheese melts.

COOK’S TIP: To serve 4, double all ingredients. Prepare sauce in medium nonstick skillet. Cook cutlets (two at a time) as directed above.

Recipe, Photo courtesy National Cattlemen’s Beef Association and Cattlemen’s Beef Board.
 

Some Prepared Food Photos courtesy of the Beef Checkoff, in conjunction with Brown Packing Company, Inc.
 

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