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Veal Parmigiana

List of Ingredients

4 Tablespoons all-purpose Flour
2 eggs, lightly beaten
2 Cups fine fresh bread crumbs (from Italian or French loaf)
4 (4 oz) Veal Cutlets (1/4 inch thick)
Olive Oil cooking spray
2 Tablespoons Extra Virgin Olive Oil
1/2 Cup Marinara Sauce, heated
1/2 Cup (2 oz) Mozzarella Cheese ( shaved with a vegetable peeler)
1/4 Cup freshly grated Parmigiano Reggiano Cheese


Recipe

1. Place flour on sheet of waxed paper, eggs in small bowl and bread crumbs on separate sheet of waxed paper. Coat cutlets in flour, dip in eggs, then coat in bread crumbs. Lightly press crumbs with clean wax paper so they adhere to the meat. Add more crumbs and press again, if necessary.
2. Preheat Broiler. With cooking oil spray, coat bottom of large non-stick skillet; set over high heat.
3. Add 1 Tablespoon of oil, tilting skillet to coat evenly. Return to heat. Add 2 cutlets. Cook until bottoms are crisp and golden brown, about 2 or 3 minutes. Turn cutlets once and cook on other side. Place cutlets aside on broiler pan rack.
4. Repeat step 3 with remaining 2 cutlets.
5. Top each cutlet with 2 Tablespoons of sauce and 2 Tablespoons of shave Mozzarella cheese. Sprinkle with Parmesan cheese. Broil 30 seconds to melt cheese.

Serves: 4
Note: Serve with Spaghetti, Caesar Salad, Italian Bread and Red Wine. (see my other recipes for Spaghetti, Salad & Croutons).