Veal Parmesan

Enjoy this Veal Parmesan recipe -- It's an Italian favorite that is sure to please. Use canned tomato sauce or make your own!

Yield: 4 servings (serving size: 1 veal cutlet and about 1/2 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 362
  • Calories from fat: 30%
  • Fat: 12.2g
  • Saturated fat: 5.6g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 1.1g
  • Protein: 36.6g
  • Carbohydrate: 25.4g
  • Fiber: 1.7g
  • Cholesterol: 111mg
  • Iron: 3mg
  • Sodium: 812mg
  • Calcium: 301mg

Ingredients

  • 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
  • 2 cups Tomato Sauce
  • Cooking spray
  • 3/4 cup (3 ounces) shredded part-skim mozzarella cheese

Preparation

  1. Preheat oven to 350°.
  2. Place each cutlet between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.
  3. 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.
  4. Dredge veal in flour mixture. Dip each cutlet in egg whites; dredge in breadcrumb mixture.
  5. 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.
  6. 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.
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