Scaloppini alla parmigiana
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Veal cutlets, cut 1/4 in. thick or less | |
| ¼ | cup | Flour |
| 2 | Eggs, beaten | |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | tablespoons | Milk |
| ½ | cup | Dry breadcrumbs |
| ⅓ | cup | Olive oil |
| 14 | ounces | Can tomatoe sauce |
| ¾ | cup | Water |
| 3 | tablespoons | Olive oil |
| 6 | Thin slices mozzarella | |
| ¼ | cup | Grated parmesan cheese |
Directions
Pound cutlets thin. Combine flour, salt & pepper. Dip cutlets in flour mixture, then milk, then breadcrumbs.
Combine ⅓ cup olive oil, tomatoe sauce and water in saucepan. Heat.
Quickly brown cutlets in the 3 tablespoons olive oil. Place in a single layer in baking pan. Pour tomatoe mixture over. Put mozzarella slices over. Sprinkle with parmesan. Bake at 350F for 20 to 25 minutes.
Bon appetit Heather