Italian Veal

Italian Veal


2-Quart Saucepan; 10 ½-Inch Skillet
Serves 4

  • 2 tablespoons polyunsaturated oil
  • 1 small onion, minced
  • 1 small green bell pepper, sliced
  • 1 garlic clove, minced
  • 1 (20-ounce) can tomatoes
  • 1 (8-ounce) can pizza sauce
  • 1/4 teaspoon oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup dry bread crumbs
  • 1 pound think veal cutlets
  • 1 egg, lightly beaten
  • 1 tablespoon polyunsaturated oil
  • 8 ounces mozzarella cheese, thinly sliced
  • 1/4 cup grated Parmesan Cheese

Heat 2 tablespoons oil in the saucepan over medium heat. Add the onion, bell pepper and garlic. Cook until light brown, stirring frequently. Stir in the undrained tomatoes, pizza sauce, oregano, salt and pepper. Simmer for 30 minutes, stirring occasionally to break up the tomatoes. Preheat the oven to 32 degrees, mix ¼ cup Parmesan cheese and bread crumbs on waxed paper. Dip the veal in the egg and coat with the bread crumb mixture. Heat 1 tablespoon oil in the skillet over medium heat; add the veal. Cook until brown on both sides, turning occasionally.
Remove the veal to a baking pan using a slotted spoon. Spoon 2/3 of the tomato mixture over the veal. Top with the mozzarella cheese. Drizzle with the remaining tomato mixture and sprinkle with ¼ cup Parmesan cheese. Bake for 30 minutes or until bubbly.

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