BREADED VEAL CUTLET
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 (4-ounce) veal cutlets (about 1/2 inch thick)1/4 cup all-purpose flour1/8 teaspoon black pepper2 large eggS, lightly beaten1/2 cup PLAIN breadcrumbs1/4 cup (1 ounce) grated fresh romano cheese2 teaspoons extra virgin light olive oilCooking spray3/4 cup (3 ounces) shredded parmesan cheese2 cups red gravy (tomato sauce)
Preheat oven to 350°.
Place each cutlet between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.
Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour and pepper in a large bowl. Place the eggs in a shallow dish. Combine breadcrumbs and romano in a shallow dish.
Dredge veal in flour mixture. Dip each cutlet in eggs; dredge in breadcrumb mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add veal, and saute 1 minute on each side or until browned. Remove from heat.
Spread 1 cup Tomato Sauce in an 11 x 7-inch baking dish coated with cooking spray. Arrange cutlets in a single layer on top of sauce; spoon the remaining Tomato Sauce over veal. Sprinkle veal with shredded parmesan.
Serving Size: makess 4 1/4 pound cutlet with 1/2 cup of tomato sauce
Number of Servings: 4
Recipe submitted by SparkPeople user JLCAPECCI.
Place each cutlet between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.
Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour and pepper in a large bowl. Place the eggs in a shallow dish. Combine breadcrumbs and romano in a shallow dish.
Dredge veal in flour mixture. Dip each cutlet in eggs; dredge in breadcrumb mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add veal, and saute 1 minute on each side or until browned. Remove from heat.
Spread 1 cup Tomato Sauce in an 11 x 7-inch baking dish coated with cooking spray. Arrange cutlets in a single layer on top of sauce; spoon the remaining Tomato Sauce over veal. Sprinkle veal with shredded parmesan.
Serving Size: makess 4 1/4 pound cutlet with 1/2 cup of tomato sauce
Number of Servings: 4
Recipe submitted by SparkPeople user JLCAPECCI.
Nutritional Info Amount Per Serving
- Calories: 500.1
- Total Fat: 22.6 g
- Cholesterol: 223.5 mg
- Sodium: 1,543.4 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 2.7 g
- Protein: 46.7 g
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