Veal Parmesan with Tomato Salsa

Oxmoor House

8 servings.


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2 cups peeled, seeded, and chopped plum tomato
1 cup thinly sliced arugula
1/2 cup sliced green onions
2 tablespoons minced fresh basil
2 tablespoons red wine vinegar
1 tablespoon olive oil
1/4 teaspoon garlic powder
1/4 teaspoon pepper
8 (6-ounce) lean veal loin chops (3/4 inch thick)
1 cup crushed toasted whole grain wheat flake cereal
1/4 cup grated Parmesan cheese
2 egg whites, lightly beaten
Vegetable cooking spray
1/2 cup (2 ounces) shredded part-skim mozzarella cheese


Cook: 30 Minutes

Combine first 8 ingredients in a small bowl. Cover and set aside.

Trim fat from veal chops. Combine cereal and Parmesan cheese in a shallow bowl. Dip chops in egg whites, and dredge in cereal mixture. Place chops in a 13- x 9- x 2-inch baking dish coated with cooking spray. Cover and chill 1 hour.

Bake chops, uncovered, at 375° for 30 to 35 minutes or until tender. Sprinkle with mozzarella cheese; bake an additional 5 minutes or until cheese melts. Transfer to a serving platter, and spoon tomato mixture evenly over chops.

Created date

August 2009

Nutritional Information

Calories 251
Caloriesfromfat 28 %
Fat 7.8 g
Satfat 2.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 28.5 g
Carbohydrate 16.8 g
Fiber 0.0 g
Cholesterol 97 mg
Iron 0.0 mg
Sodium 310 mg
Calcium 0.0 mg