| Cuisine: Italian | Type: Main Course | Serves: 4 |
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Source:
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Rick Robinson |
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Attributes:
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Quick and Easy |
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Comments:
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This is a very easy recipe that tastes great. |
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Serving Suggestions:
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Ingredients:
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1 jar of chunky Italian sauce 4 veal cutlets or scallopini 1 large egg Flour for dredging Italian bread crumbs Butter & olive oil for frying 1-1/2 cups shreadded mozarella 2/3 cups grated parmesan The chunky Italian sauce should have vegetables. Ragu is a good brand. |
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Instructions:
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Preheat the oven to 350°F. Pound the veal to form thin scallops. Dredge the veal in flour, then egg, then bread crumbs. Heat the butter and oil in a skillet. Add the veal and cook turning once until lightly browned, 2 to 3 minutes per side. Remove the veal from the skillet and pat of any oil. Put in a single layer in a shallow baking dish. Sprinkle mozzarella cheese evenly over the veal. Spoon the Italian sauce over the cheese. Sprinkle Parmesan cheese evenly over the sauce. Dribble about 1 tbs of olive oil on the top. Bake uncovered until veal is tender and cheese topping is golden brown - about 25 minutes. |
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Related recipes:
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None |
2001-03-10