Veal Parmesan

Cooking Light
Enjoy this Veal Parmesan recipe -- It's an Italian favorite that is sure to please. Use canned tomato sauce or make your own!
4 servings (serving size: 1 veal cutlet and about 1/2 cup sauce)


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4 (4-ounce) veal cutlets (about 1/2 inch thick)
1/4 cup all-purpose flour
1/8 teaspoon black pepper
2 large egg whites, lightly beaten
1/2 cup Italian-seasoned breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 teaspoons olive oil
Cooking spray
3/4 cup (3 ounces) shredded part-skim mozzarella cheese


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 egg whites in a shallow dish. Combine breadcrumbs and Parmesan in a shallow dish.

Dredge veal in flour mixture. Dip each cutlet in egg whites; 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 mozzarella. Bake at 350° for 10 minutes.

Created date

June 2002

Nutritional Information

Calories 362
Caloriesfromfat 30 %
Fat 12.2 g
Satfat 5.6 g
Monofat 5.2 g
Polyfat 1.1 g
Protein 36.6 g
Carbohydrate 25.4 g
Fiber 1.7 g
Cholesterol 111 mg
Iron 3 mg
Sodium 812 mg
Calcium 301 mg