ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Veal Parmesan with Tomato Salsa

Cook time 30 mins
Yield

8 servings.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

Light and Luscious